Description
A deliciously light and fluffy coconut cake perfect for gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened coconut milk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until well blended.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until you achieve a smooth batter.
- Fold in Coconut: Carefully fold in the shredded coconut until evenly distributed throughout the batter.
- Divide Batter: Pour the batter equally into the prepared cake pans.
- Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.
- Frosting (Optional): If desired, you can frost the cakes with a coconut cream frosting or whipped cream.
- Dust with Powdered Sugar: For a final touch, lightly dust the cooled cake with powdered sugar before serving.
Notes
- This cake is a crowd-pleaser and can be served at any gathering.
- Feel free to customize with different frostings or toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg