Oh, the Five Cup Cake—where have you been all my life? This recipe is the stuff of kitchen legend, the kind of dessert that makes you smack your forehead and say, “Why didn’t I think of that?” Five ingredients, one cup each, zero fuss. My neighbor Margaret introduced me to it years ago during a chaotic week when I needed a dessert fast. “Just grab a cup and measure everything,” she said, waving off my skepticism. Thirty minutes later, I was hooked. The simplicity! The nostalgia! The way it turns pantry staples into a golden, coconut-speckled cake that tastes like comfort. Trust me, once you try this Five Cup Cake, you’ll wonder how you ever baked without it.
Ingredients for Five Cup Cake
Here’s the beautiful part—you probably have everything you need already! Just grab your measuring cup and let’s get started. The magic of this recipe lies in its perfect symmetry:
- 1 cup self-rising flour (see my note below if you don’t have this!)
- 1 cup granulated sugar (yes, plain white sugar works perfectly)
- 1 cup packed desiccated coconut (don’t skip packing it—this ensures the right texture)
- 1 cup whole milk (though I’ve used 2% in a pinch and it still worked)
- 1 cup unsalted butter, melted and slightly cooled (please use real butter—it makes all the difference)
That’s it—five ingredients, measured with the same cup. Could baking get any easier? I sometimes add a splash of vanilla extract if I’m feeling fancy, but honestly? The classic version is absolute perfection.
How to Make Five Cup Cake
Now comes the best part—actually making this ridiculously easy cake! I swear, the hardest part is waiting for it to bake while that incredible coconut-butter scent fills your kitchen. Here’s exactly how I do it, with all my little tricks for perfect results every time.
Mixing the Batter
Grab your biggest mixing bowl—no stand mixer needed here! Just dump in all five ingredients at once (yes, really!) and stir until everything comes together. I use a wooden spoon because it makes me feel nostalgic, but any sturdy spoon will do. The batter will look a bit lumpy at first, but don’t panic! Keep stirring gently until it’s smooth with no dry flour patches. Pro tip: Resist the urge to overmix. About 30-40 strokes usually does it. The batter should pour easily—thick but not stiff. If it seems too dry (sometimes coconut absorbs differently), add a tablespoon of extra milk.
Baking and Testing Doneness
While you mix, preheat your oven to 180°C (350°F)—no skipping this step! I grease my 8-inch square pan with butter and line the bottom with parchment paper (lifesaver for easy removal). Pour in the batter and smooth the top. Bake for 30-35 minutes, but start checking at 25. The cake is done when it’s golden brown, pulls slightly from the pan’s edges, and a toothpick comes out with a few moist crumbs (not wet batter). Here’s my grandma’s trick: press the top gently—it should spring back when ready. Let it cool for at least 15 minutes before slicing, or you’ll have a delicious mess! The wait is torture, but that’s when the flavors settle into perfection.
Why You’ll Love Five Cup Cake
Let me count the ways this cake will steal your heart (and maybe become your new go-to dessert):
- Speed demon: From bowl to oven in under 10 minutes—perfect for last-minute guests or sudden sugar cravings
- Pantry magic: Only five basic ingredients you likely have right now, measured with the same cup (no scale required!)
- Equipment-proof: All you need is one bowl and a spoon—I’ve even made it camping with a fork and a mug
- Beginner-friendly: Virtually foolproof texture—no separating eggs or worrying about overmixing
- Nostalgia in every bite: That golden crust and coconut-speckled crumb taste like childhood, even if you’ve never had it before
Seriously, this cake is the culinary equivalent of a warm hug—simple, satisfying, and impossible to resist.
Tips for Perfect Five Cup Cake
After baking countless Five Cup Cakes (okay, maybe more than I’d like to admit), here are my golden rules for perfection:
- No self-rising flour? Mix 1 cup all-purpose flour with 1 tsp baking powder—works like a charm!
- Flavor boost: A teaspoon of vanilla extract or almond essence adds lovely depth without complicating things
- Butter matters: Let melted butter cool slightly before mixing—too hot and it’ll cook the eggs (if using AP flour substitute)
- Don’t rush baking: That toothpick test is crucial—underbaked cake turns gummy, while properly baked stays moist for days
- Coconut swap: Shredded coconut works in a pinch, but desiccated gives that signature texture we love
The beauty of this cake? It forgives nearly everything except forgetting to bake it long enough!
Serving and Storing Five Cup Cake
Oh, the glorious moment when you finally get to eat this cake! I love serving it slightly warm—that’s when the coconut aroma really shines. Room temperature works beautifully too, especially with a dusting of powdered sugar for pretty presentation. Leftovers (if you have any!) keep wonderfully in an airtight container for up to 3 days. Pro tip: A quick 10-second zap in the microwave brings back that just-baked warmth perfectly!
Five Cup Cake Variations
Once you’ve mastered the classic, try these fun twists! Fold in ½ cup chocolate chips for a sweet surprise, or add lemon zest for bright freshness. Walnuts or pecans give lovely crunch. My favorite? A handful of dried pineapple bits—tropical bliss!
Five Cup Cake FAQs
Can I use oil instead of butter?
Technically yes, but you’ll lose that rich, nostalgic flavor that makes this cake special. Butter gives that irresistible golden crust and tender crumb. If you must substitute, use ¾ cup neutral oil (like vegetable) instead of 1 cup butter—but trust me, it’s worth using the real deal!
Can I freeze Five Cup Cake?
Absolutely! Wrap cooled slices tightly in plastic wrap, then foil. They’ll keep beautifully for up to 2 months. Thaw at room temperature—or my secret? Pop a frozen slice straight into the toaster oven for 5 minutes. The edges get delightfully crisp!
Why is my cake too dense?
Two likely culprits: overmixing the batter (stir just until combined!) or using cold ingredients. Let your milk and eggs sit out for 15 minutes first—warmer ingredients blend more evenly for that perfect texture.
Can I make it gluten-free?
Yes! Swap self-rising flour for 1 cup gluten-free flour blend + 1 tsp baking powder. The texture will be slightly more delicate, but still delicious. I’ve had great results with King Arthur’s GF blend.
Nutritional Information
Just so you know, these values are rough estimates—actual nutrition depends on your specific ingredients. This Five Cup Cake provides energy and comfort in every bite, but let’s call it an occasional treat rather than health food! As my grandma used to say, “Sometimes cake is just cake.”
Share Your Five Cup Cake
I’d love to see your Five Cup Cake creations! Did you stick with the classic or try a fun variation? Snap a photo and share it with me—nothing makes me happier than seeing this simple recipe bring joy to other kitchens. Leave a comment telling me about your bake (or just how many slices disappeared first!). After all, good cake is meant to be shared… both in the eating and in the baking!
Print
“5 Cup Cake: The Easiest, Tastiest Dessert You’ll Ever Make”
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and quick cake made with five basic ingredients, mixed in equal parts.
Ingredients
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup desiccated coconut
- 1 cup milk
- 1 cup melted butter
Instructions
- Preheat your oven to 180°C (350°F).
- Grease a baking dish or line it with parchment paper.
- In a large bowl, mix all five ingredients until well combined.
- Pour the batter into the prepared dish.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let it cool before slicing and serving.
Notes
- If you don’t have self-rising flour, use 1 cup all-purpose flour + 1 tsp baking powder.
- You can add vanilla extract for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: five cup cake, easy cake, quick dessert, simple baking