Description
A moist and delicious coconut cake that brings comfort to any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine flour, baking powder, and salt.
- In another bowl, whisk together sugar, eggs, coconut milk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
Notes
- For a gluten-free option, substitute all-purpose flour with almond flour.
- You can use light coconut milk for a lower-calorie version.
- Add a sprinkle of toasted coconut on top for extra texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: moist coconut cake, coconut cake recipe, easy coconut cake