Description
A moist and flavorful coconut cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and coconut milk.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in the shredded coconut.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- Top with coconut frosting for added flavor.
- Can be made a day ahead and chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: coconut cake, dessert, baking