Description
This Coconut Cream Cake is a moist, flavorful dessert perfect for coconut lovers. Made with shredded coconut, coconut milk, and a blend of classic cake ingredients, it offers a rich coconut taste with a tender crumb. Baked to golden perfection, it’s ideal for gatherings or as a delightful treat any time.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it and lightly dusting with flour to prevent sticking.
- Mix ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, shredded coconut, coconut milk, vegetable oil, eggs, and vanilla extract. Stir until the batter is smooth and well mixed with no dry spots.
- Pour batter into pan: Transfer the combined batter into the prepared pan, spreading it evenly to ensure uniform baking.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool and serve: Once baked, remove the cake from the oven and let it cool completely in the pan before slicing and serving to allow the texture to set properly.
Notes
- Ensure the shredded coconut is unsweetened to avoid overly sweetening the cake.
- Allow the cake to cool fully for best texture and flavor.
- You can substitute coconut milk with regular milk for a less pronounced coconut flavor.
- For a more intense coconut taste, top with toasted coconut flakes before serving.
