Description
A deliciously moist and rich coconut cake with creamy frosting.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add the eggs and mix well.
- Stir in the coconut milk and vanilla extract.
- In another bowl, combine flour and baking powder.
- Gradually add dry ingredients to the wet mixture.
- Fold in the shredded coconut.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before frosting.
Notes
- Use unsweetened shredded coconut for a less sweet cake.
- For extra flavor, add coconut extract.
- Let the cake cool completely before frosting.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 15g
- De Sodium: 180mg
- La graisse: 15g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: creamy coconut cake, coconut dessert, moist cake