Description
A soft and moist coconut cake with a rich, creamy texture topped with airy whipped cream and toasted coconut flakes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
- Cream the butter and sugar: In another bowl, combine the softened unsalted butter and granulated sugar. Beat until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and coconut milk, blending until fully combined.
- Bring it all together: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into your prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake, then poke holes in the top and drizzle with sweetened condensed milk.
- Prepare the whipped cream: Whip the heavy cream with powdered sugar until soft peaks form.
- Finish the cake by spreading whipped cream on top and sprinkling with toasted coconut flakes.
Notes
Make-ahead tips: You can prepare the cake a day in advance. For a lighter option, consider using light coconut milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg