Description
This moist and flavorful Coconut Cream Cake is a delightful treat featuring the rich creaminess of coconut milk and shredded coconut. Perfect for gatherings or a simple dessert, this cake combines the tropical sweetness of coconut with a tender, fluffy texture that’s sure to please coconut lovers.
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 and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick and bakes evenly.
- Mix ingredients: 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. Mix until the batter is smooth and all ingredients are fully incorporated.
- Pour batter into pan: Transfer the batter evenly into the prepared baking pan, spreading it out to create a uniform layer for consistent baking.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool before serving: Remove the cake from the oven and allow it to cool completely in the pan to set properly before slicing and serving.
Notes
- Ensure all ingredients are at room temperature before mixing for best results.
- You can add a dusting of powdered sugar or a coconut glaze on top for extra flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nuttier flavor, lightly toast the shredded coconut before adding to the batter.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
