Description
A fluffy, tropical coconut cake that delights with every slice, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 2 cups shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla.
- Alternate adding the dry mixture and coconut milk to the butter mixture, starting and ending with flour.
- Fold in the shredded coconut until evenly distributed.
- Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
For a dairy-free version, substitute coconut oil for the butter and use dairy-free alternatives for milk. Store in an airtight container for up to three days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg