Description
A moist and fluffy coconut cake perfect for any occasion.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 1 cup shredded coconut
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- This cake pairs well with coconut frosting.
- You can add more shredded coconut on top for decoration.
- Store leftovers in an airtight container.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 300
- Sucre: 18g
- De Sodium: 150mg
- La graisse: 12g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: coconut cake, dessert, baking, cake recipe