Description
This Coconut Cream Cake is a moist and flavorful dessert featuring the rich taste of coconut milk and shredded coconut. Perfectly sweetened and tender, this cake is simple to make and ideal for coconut lovers looking to enjoy a tropical-inspired treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsweetened shredded coconut
Wet Ingredients
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
- Mix the ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, coconut milk, shredded coconut, vegetable oil, baking powder, baking soda, eggs, and vanilla extract. Stir until the batter is smooth and all ingredients are thoroughly incorporated.
- Prepare the batter in the pan: Pour the combined batter into the greased and floured 9×13 inch pan, spreading it out evenly to ensure uniform baking.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, slice and serve to enjoy the delicate coconut flavors at their best.
Notes
- Make sure to measure flour properly to avoid a dense cake.
- Use unsweetened shredded coconut for better control over sweetness.
- Cooling completely before slicing helps to maintain the cake’s structure.
- For a richer coconut flavor, consider topping with a coconut cream frosting.
