Yotam Ottolenghi’s Flourless Coconut Cake

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.

3.76 from 164 votes

Yotam Ottlenghi’s Flourless Coconut Cake

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.
Course Dessert
Cuisine British/American
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8 servings
Author Sue Moran


  • 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


  • Set oven to 350F
  • Butter a standard (9x5") loaf pan and line with parchment paper with overhanging ends.
  • Beat the butter and sugar together for several minutes until pale and fluffy. Beat in the coconut, salt, and vanilla.
  • 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.
  • 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.
  • Glaze the cake with the ganache.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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 pin


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    Leave a Reply

    Please rate this recipe!

  • 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.

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