Description
A rich and moist coconut cream cake topped with creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each.
- Stir in the coconut milk and vanilla extract.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in the shredded coconut.
- Pour batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool before frosting.
Notes
- Use fresh coconut for better flavor.
- Allow the cake to cool completely before frosting.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Coconut Cream Cake, Dessert, Baking