Description
A delightful and moist coconut cake topped with a creamy coconut frosting, perfect for any celebration.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup coconut milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Creamy coconut frosting (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Cream together the softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in coconut milk and vanilla extract.
- Combine flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool before frosting with creamy coconut frosting.
Notes
Store leftover cake in an airtight container at room temperature or refrigerate to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: coconut cake, homemade cake, dessert, tropical cake, baking