Coconut Cake
This coconut cake recipe is a delightful dessert that brings the tropical flavors of coconut to your table. It's perfect for any occasion and is sure to be a crowd-pleaser!
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 1/2 cups sugar
- 1 cup coconut milk
- 1/2 cup unsalted butter, melted
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together the flour, shredded coconut, sugar, baking powder, and salt.
- In a separate bowl, whisk together the coconut milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Fat
- 18g
- Protein
- 4g
Supplies
Mixing bowl Whisk 9x13 inch pan Wire rack
Tools
Oven
Serving suggestions
Serve the coconut cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes on top for an extra special touch.
Tips & tricks
For an extra moist cake, poke holes in the top of the cake with a fork and drizzle with a mixture of coconut milk and sweetened condensed milk after baking.
Cost
$10