Description
A rich and moist coconut cake that combines the sweet flavor of coconut with a soft texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and coconut milk.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in shredded coconut.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a richer flavor, use coconut cream instead of coconut milk.
- Garnish with toasted coconut flakes for added texture.
- This cake pairs well with a coconut glaze or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: moist coconut cake, coconut cake recipe, dessert, baking