Coconut Cake
Indulge in the rich and tropical flavors of our coconut cake, featuring moist layers infused with coconut milk and fluffy coconut frosting.
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Servings: 12 servings
Calories: 320kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup coconut milk
- 1 cup shredded coconut
- 4 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Frosting: 1 cup heavy cream ½ cup powdered sugar, 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and coconut milk until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Fiber: 1g