Description
A tropical delight, this coconut cake features light, fluffy layers infused with shredded coconut and creamy coconut milk, perfect for any occasion.
Ingredients
Scale
- 200g Sugar
- 150g Butter
- 3 Eggs
- 200g All-Purpose Flour
- 1 teaspoon Baking Powder
- 100g Shredded Coconut
- 200ml Coconut Milk
- Pinch of Salt
Instructions
- Preheat the oven to 180°C (350°F).
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Combine the flour, baking powder, and salt in a separate bowl.
- Mix the dry ingredients into the wet ingredients until just combined.
- Stir in the shredded coconut and coconut milk until smooth.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- Cool the cake before serving.
Notes
For a vegan version, substitute eggs with flax eggs and butter with coconut oil. Wrap tightly and refrigerate for up to a week, or freeze for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg