Description
This Coconut Cream Cake is a moist and flavorful dessert that combines the rich taste of coconut milk and shredded coconut with a tender, fluffy crumb. Perfect for coconut lovers, this easy-to-make cake is baked to perfection and ideal for gatherings or as a delightful treat anytime.
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: Set your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing and lightly flouring it to prevent the cake from sticking.
- Mix the batter: 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 all the ingredients are fully incorporated and the batter is smooth.
- Pour into pan: Transfer the batter into the prepared baking pan and spread it evenly across the surface for uniform baking.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Cool before serving: Remove the cake from the oven and allow it to cool completely in the pan. This helps the cake set and makes it easier to slice and serve.
Notes
- You can substitute vegetable oil with melted coconut oil for enhanced coconut flavor.
- Make sure not to overbake to keep the cake moist and tender.
- For extra richness, consider topping with whipped cream or shredded toasted coconut before serving.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
