Yotam Ottolenghi’s Flourless Coconut Cake

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You don’t have to be on a gluten free diet to appreciate Yotam Ottolenghi’s Flourless Coconut Cake ~ this super moist, super decadent pound cake is completely grain free and a must try.

I know we all have lots of choices for dessert recipes, between cookbooks, blogs, magazines, and Pinterest, I bet you’re swimming in possibilities.  But one of my goals I have here at tvfgi is to help you cut to the chase and find those gems you might not otherwise discover. 

I found this flourless coconut cake in Yotam Ottolenghi’s newest book, Sweet, which I got for Christmas this year.  It’s his first book dedicated to desserts and I wasn’t sure what to expect, I think of him more as a savory kind of guy.  But since he’s been a major inspiration for me in the past few years,  I was anxious to give his ‘sweet’ side a chance.  This simple cake is unique and delicious, I think you’re going to love it.

I’ve always been fascinated by flourless cakes, and I’ve done a few before. ..a classic FLOURLESS CHOCOLATE CAKE, and a couple of flourless citrus cakes, GLUTEN FREE TANGERINE and FLOURLESS MEYER LEMON.   The minute I read the name of this cake I knew I wanted to try it ~ it rounds out the bunch with an entirely different flavor profile.  Just putting the words ‘coconut’ and ‘flourless’ in the same sentence conjures up all sorts of deliciousness.

To be honest, when I pulled this flourless coconut cake out of the oven I wasn’t super impressed.  It didn’t look like much, and there were a few ragged chunks stuck in the corners of my loaf pan, which I carefully patched back on.  It wasn’t until I sliced off the end piece and took a taste that I realized I had a winner on my hands.  It’s sooooo moist and the coconut flavor is fabulous.

Of course, no surprise, the ganache glaze made a good cake a great cake.  The two flavors are legendary together.

The almond flour and the shredded coconut give it just enough structure to hold together, but that’s it.  As you can see from the photos, it’s not a tall fluffy cake, the texture is almost creamy!   It’s a sophisticated little dessert that would go great with an after dinner espresso.

TIP: Don’t skip the parchment lining for this cake, it’s essential to getting it out of the pan so you can slice and serve it.

*recipe slightly adapted from Yotam Ottolenghi’s Sweet.

Yotam Ottlenghi’s Flourless Coconut Cake

Yield: 8 servings

Yotam Ottlenghi’s Flourless Coconut Cake


  • 3/4 cup unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2/3 cup shredded coconut (the sweetened kind)
  • 1/4 tsp salt
  • 1 tsp vanilla extract (or seeds of one vanilla bean)
  • 4 large eggs
  • 1 2/3 cups almond meal (or almond flour)
    ganache glaze
  • 4 ounces dark chocolate, cut in small pieces
  • 2 Tbsp sugar
  • 1 Tbsp corn syrup
  • 1/2 tsp vanilla or seeds from 1/2 pod
  • 3 Tbsp water
  • 1 1/2 Tbsp unsalted butter, room temperature, cut into pieces


  1. Set oven to 350F
  2. Butter a standard loaf pan and line with parchment paper with overhanging ends.
  3. Beat the butter and sugar together for several minutes until pale and fluffy. Beat in the coconut, salt, and vanilla.
  4. Beat in the eggs, one at a time. Mix in the almond flour. Spoon the mixture into the loaf pan, smoothing out the top. Bake for about 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then carefully lift out of the pan and continue to cool on a rack. Frost with the ganache when completely cool.
  5. To make the ganache ~ put the chocolate in a bowl and set aside. Combine the sugar and corn syrup in a small saucepan and bring to a boil, stirring constantly. Boil for a couple of minutes, until the mixture is golden colored. Remove from heat and carefully pour in the water and vanilla. If the mixture seizes, just put it back on the heat and heat until melted. Pour this hot mixture over the chocolate and let sit for 3 minutes. Whisk to combine, then add the butter, a bit at a time, whisking until everything is smooth and glossy.
  6. Glaze the cake with the ganache.

Make it your own ~

  • You can bake this in a round pan with a removable bottom, like a spring form or tart pan, but keep in mind, it will be quite flat.
  • You could theoretically do without the chocolate glaze for a plainer cake, the flavor is so nice, but it won’t look as purdy ;)



Don’t forget to pin this wonderful flourless coconut cake for later!

Yotam Ottolenghi's Flourless Coconut Cake ~ this super moist, super decadent pound cake is completely grain free and a must try, even if you aren't on a gluten free diet. #cake #glutenfreecake #flourlesscake #coconutcake #ottolenghi #dessert #poundcake #ganache #easycoconutcake #chocolatecake #chocolate


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Leave a Reply


  • Reply
    Laura Dembowski
    April 18, 2018 at 1:12 pm

    I made this and absolutely positively LOVE it! I posted about it on my blog and would love if you would check it out.

    • Reply
      April 18, 2018 at 1:56 pm

      Oh cool, I’m heading over now!

  • Reply
    March 10, 2018 at 6:58 pm

    Just made the cake and it is extremely greasy. I’m wondering what I might have done wrong,. I reviewed all the ingredients and I added everything correctly but its almost like the butter just settled in the bottom of the cake. Any ideas. I’m a well seasoned baker and have not had this kind of problem before.

    • Reply
      March 10, 2018 at 7:22 pm

      The cake is definitely moist and buttery, Robyn. I had a little melted butter coating the bottom of the pan when I turned the cake out. I even reduced Ottolenghi’s original amount of butter by a bit. But it shouldn’t be settled at the bottom. All I can think of is that maybe your butter and sugar didn’t get creamed together for long enough?

      • Reply
        August 2, 2018 at 5:57 pm

        I, too, had a dense cake from the bottom up. I wouldn’t serve it like that, but it tastes good. I only had blanched almond flour, extra fine. I thought maybe that might have caused it. I also creamed the sugar and butter for about 15 minutes. It never became one batter, just lots of small balls. I bake a lot, but not sure about this one.

    • Reply
      March 23, 2018 at 12:17 am

      Substitute butter with Greek yogurt or ricotta: 1/4 butter and 1/2 yogurt. Almond meal absorbs liquid so leave batter for 10 – 15 minutes before baking. Suggestio: you can substitute sugar with honey and add a a dash of baking soda to break acidity. Try this and bon appetite!

  • Reply
    February 25, 2018 at 10:02 am

    Hi Sue — do you know of a replacement for the corn syrup in the ganache? Planning to make this cake this afternoon — a good rainy day thing to do!! Thanks for all the great recipes.

    • Reply
      February 25, 2018 at 10:09 am

      Just leave it out, Gill, it’ll be fine! Have fun :)

  • Reply
    Laura | Tutti Dolci
    February 24, 2018 at 10:39 pm

    This is such a dreamy cake and the ganache glaze looks divine!

  • Reply
    February 18, 2018 at 1:52 pm

    Hello Sue! Any chance there is a paleo version? Would you recommend any substitutions? Thank you!

    • Reply
      February 18, 2018 at 2:34 pm

      I’d say coconut sugar for the refined sugar, Heidi, and maybe solid coconut oil for the oil.

  • Reply
    February 18, 2018 at 3:48 am

    I am not a good baker, but using your recipe, all the cakes turns very well and delicious.
    Thank you so much, can’t wait for another flour free cake recipes.
    I don’t eat normal sugar either, so I will definitely try the coconut sugar.

    • Reply
      February 18, 2018 at 7:36 am

      Thanks Sylvia, and I bet you’re a better baker than you think ;)

  • Reply
    Jeff the Chef
    February 17, 2018 at 8:38 am

    This looks so good! Unfortunately, my husband doesn’t like coconut. I know it’s hard to believe that anyone could marry a guy that doesn’t like coconut, but he has other qualities that make up for it. Did I mention that he grew up in Hawaii! That just makes the “I don’t like coconut” thing just a little bit much. Anyway, next time I want to make a dessert that I can have all to myself, it’s going to be this.

  • Reply
    February 15, 2018 at 5:03 pm

    Thank you Sue! I also buy his cookbooks and always save his recipes in the NY Times. But I didn’t buy Sweet because I have to be gluten free and figured that I couldn’t use most of the recipes. So thank you for this. I will be certain to try it.

  • Reply
    Tricia @ Saving Room for Dessert
    February 15, 2018 at 6:29 am

    I bet the texture is out of this world delicious and that ganache looks incredible. I have been curious about this cookbook so thanks for sharing!

  • Reply
    Angie@Angie's Recipes
    February 14, 2018 at 10:22 pm

    Have to get that book too! The cake looks sinfully delicious and inviting with that chocolate glaze!

  • Reply
    February 14, 2018 at 8:58 pm

    Could this cake be frozen?

    • Reply
      February 14, 2018 at 9:05 pm

      I think it would freeze well, and I’d do the ganache glaze after you defrost, if possible.

  • Reply
    Beverly Giangiacomo
    February 14, 2018 at 4:47 pm

    I am not eating regular sugar. Could I substitute maple syrup or coconut sugar in this recipe?

    • Reply
      February 14, 2018 at 5:11 pm

      I think coconut sugar would work better because it’s more similar to granulated sugar, so go for it!

  • Reply
    Albert Bevia
    February 14, 2018 at 2:44 pm

    I am a fan of Yotam Ottolenghi, so I have to get that book! this coconut cake sounds and looks truly incredible, I too am fascinated by desserts that don’t use flour…thank you for this most awesome post :)

    • Reply
      February 14, 2018 at 3:35 pm

      His style is so fascinating and inspiring, I buy every one of his books ~ thanks Albert :)

  • Reply
    February 14, 2018 at 1:36 pm

    Please give me a lead with the Coconut. It comes in a can and it comes in the freezer. What brand is best?

    • Reply
      February 14, 2018 at 2:03 pm

      Hmmmm, the kind I buy comes in a bag! It’s sweetened shredded coconut, the brand is Baker’s, but any shredded coconut should work ~ here’s a link to what I get, to give you an idea…HERE.

  • Reply
    Rose Lucy
    February 14, 2018 at 10:25 am


    • Reply
      February 14, 2018 at 10:38 am

      Coconut flour is so different from other flours, Rose, that it’s really hard to say. It absorbs a lot of liquid, so you need about 1/3 as much of it, and then you will need to add more eggs. I can’t give you an exact formula, because it’s tricky. I usually don’t recommend making that substitute because it’s such a wildcard.

  • Reply
    February 14, 2018 at 10:20 am

    Hi Sue,
    Can’t wait to try it as your receipes are always great. I know I can trust them to not be flops and wasteful of ingredients. I have made your other flourless cakes many times. Laura

    • Reply
      February 14, 2018 at 10:39 am

      Oh thanks Laura, I appreciate it :)

    • Reply
      February 24, 2018 at 2:38 am

      Hi Sue,
      Made the cake yesterday and it is wonderful. I used a simple white chocolate ganche and it is just so good. Next time I may just serve it without an icing as it is that good. Thanks again. Laura

      • Reply
        February 24, 2018 at 8:54 am

        Oh good Laura, I’m glad. It’s such an unusual cake, isn’t it?

  • Reply
    February 14, 2018 at 9:59 am

    Hi Sue?. I am on an a low oxalate diet and unfortunately nuts are forbidden. Could I substitute coconut flour for the almond flour?
    Any low oxolate recipes would be welcomed. Many thanks..I always look forward to your recipes??

    • Reply
      February 14, 2018 at 10:35 am

      Hey Marnie ~ I’m not familiar with a low oxalate diet, I’m going to do a little research. As for the coconut flour, you’d have to experiment…coconut flour acts very differently from other flours ~ it absorbs a lot of liquid, for example and can throw off the balance of wet to dry in a recipe.

  • Reply
    February 14, 2018 at 8:56 am

    The measurment on the almond flour doesn’t sound right what 12/3cup

    • Reply
      February 14, 2018 at 9:07 am

      It’s 1 and 2/3 cups, Lydia, the numbers in my recipe plugin read a little funny when I do fractions.

  • Reply
    John / Kitchen Riffs
    February 14, 2018 at 7:31 am

    I got Mrs KR that book for Christmas. Looks nice, although she hasn’t made anything from it yet. I’ll definitley show her this — sounds SO good. Thanks!

  • Reply
    Jennifer @ Seasons and Suppers
    February 14, 2018 at 4:57 am

    This cake looks fabulous! I bet it has fabulous flavour and texture. Need to add this one to my baking list :)

    • Reply
      February 14, 2018 at 5:37 am

      The texture is everything with this cake…well, and the coconutty flavor.