Coconut Cake

A delightful coconut cake with a fluffy texture and creamy frosting, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dessert

Cuisine: Tropical

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

2 cups All-Purpose Flour Provides structure for a light and fluffy cake.
1.5 cups Sugar Granulated sugar adds sweetness.
1 tbsp Baking Powder Ensure freshness for optimal rise.
0.5 tsp Salt Enhances sweetness and balances flavors.

Wet Ingredients

1 cup Coconut Milk Use full-fat for richness.
3 large Eggs Essential for binding and moisture.
0.5 cup Unsalted Butter Room temperature for a creamy batter.
1 cup Shredded Coconut Adds texture and coconut flavor.
1 tsp Vanilla Extract Elevates the flavor profile.
0.5 cup Cream of Coconut Adjust sweetness to taste.

Method

Prep Your Ingredients

Gather all the ingredients and preheat your oven to 350°F (175°C).

Create the Batter

In a large mixing bowl, combine dry ingredients: flour, baking powder, and salt. In another bowl, beat together eggs and sugar until frothy, then add coconut milk and fold in shredded coconut.

Pour and Bake

Grease and flour two 9-inch round cake pans, divide the batter evenly, and bake for 25-30 minutes or until a toothpick comes out clean.

Cool Down

Once baked, allow the cakes to cool in the pans for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This cake is perfect for celebrations and can be enjoyed with or without frosting.

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