Description
A moist and fluffy coconut cake that brings a taste of paradise to every bite, perfect for celebrations and gatherings.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the coconut milk.
- Fold in the shredded coconut gently.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
Notes
Serve with whipped cream or ice cream and garnish with toasted coconut flakes for a tropical touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg