Description
A moist and delicious Coconut Cream Cake made with shredded coconut and coconut milk, offering a rich coconut flavor in every bite. Perfect for dessert or a special occasion, this easy-to-make cake uses simple ingredients and bakes to a tender, fluffy texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsweetened shredded coconut
Wet Ingredients
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure an easy release of the cake.
- Combine Ingredients: In a large mixing bowl, thoroughly mix the all-purpose flour, granulated sugar, coconut milk, shredded coconut, vegetable oil, baking powder, baking soda, eggs, and vanilla extract until the batter is smooth and well combined.
- Prepare to Bake: Pour the batter evenly into the prepared baking pan, spreading it out to fill the pan uniformly for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving to enhance the texture and flavor.
Notes
- Ensure coconut milk is well-shaken before measuring for consistency.
- For an extra coconut flavor, sprinkle more shredded coconut on top before baking.
- You can substitute vegetable oil with melted coconut oil for a more intense coconut aroma.
- Use room temperature eggs for better batter integration.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
