Description
A delightful Coconut Cake that combines moist sponge with rich coconut flavor, topped with whipped cream and toasted coconut flakes.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream (for topping)
- Coconut flakes (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your two 9-inch round baking pans.
- Combine 2 cups of all-purpose flour, 2 cups of sugar, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a large mixing bowl.
- Add 1 cup of softened unsalted butter, 4 large eggs, 1 cup of coconut milk, and 1 teaspoon of vanilla extract to the dry mixture. Beat on medium speed until smooth.
- Stir in 1 cup of shredded coconut until evenly incorporated.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before turning them out onto wire racks.
- Layer the cakes and top with whipped cream and coconut flakes.
Notes
Make-ahead tips include baking the cakes a day in advance, storing them wrapped in plastic to preserve moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg