Description
A moist and tender Coconut Cake infused with vanilla and topped with cream of coconut, perfect for any celebration.
Ingredients
Scale
- 1 cup coconut milk
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup cream of coconut for frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt in another bowl. Gradually mix this into the creamed mixture, alternating with coconut milk.
- Fold in the shredded sweetened coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Once baked, poke holes in the cake while still warm and pour cream of coconut over the top.
- Let the cake cool completely before serving.
Notes
Ensure butter is at room temperature for easy mixing. Don’t skip the soaking step for added moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg