Description
This Coconut Cream Cake is a moist, flavorful dessert that combines the rich taste of coconut milk and shredded coconut with a tender, fluffy texture. Perfect for coconut lovers, this cake is easy to prepare and baked to a golden perfection, offering a delightful treat for any occasion.
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 Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it and lightly dusting it with flour to prevent the cake from sticking.
- Mix Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, shredded coconut, coconut milk, vegetable oil, eggs, and vanilla extract. Stir thoroughly until the batter is smooth and all ingredients are well incorporated.
- Pour Batter: Pour the prepared batter into the greased 9×13 inch pan, spreading it evenly to the edges to ensure uniform baking.
- Bake Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. To check doneness, insert a toothpick into the center of the cake — it should come out clean when the cake is fully baked.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving. This helps the cake set and makes it easier to cut.
Notes
- Make sure the shredded coconut is unsweetened to avoid an overly sweet cake.
- You can substitute vegetable oil with melted coconut oil for enhanced coconut flavor.
- For a more moist cake, consider brushing the finished cake with a little coconut milk before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
