Description
A light and fluffy coconut cake that evokes memories of tropical beaches and sunny days.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Cream together 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.
- Sift together the flour, baking powder, and salt in another bowl. Gradually add to the wet mixture.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Frost with coconut cream cheese frosting and garnish with additional shredded coconut.
Notes
Store leftover cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
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: 70mg