Description
A delightful and moist cake with rich coconut flavor and a creamy whipped topping, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter
- 1 cup coconut milk
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour and baking powder.
- In another bowl, cream the butter and sugar until it’s light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, and mix well.
- Alternate adding the flour mixture and coconut milk to the wet ingredients, stirring until combined.
- Pour the batter into a greased cake pan.
- Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool completely.
- Frost the cooled cake with whipped cream and sprinkle shredded coconut on top.
- Chill the cake in the refrigerator before serving.
Notes
Store in an airtight container in the refrigerator for 3 to 5 days. Can be frozen without the topping for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: coconut cake, tropical dessert, birthday cake, fluffy cake