Coconut Cake
This Homemade Coconut Cake is extremely moist, and fluffy, and has a perfect soft crump with a deep coconut flavor.
Servings: 15 -20 slices
Calories: 227kcal
Equipment
- Whisk or hand mixer
Ingredients
- 2½ cups All-purpose flour
- 4 large Eggs at room temperature
- 1 cup Sugar
- 1 cup Vegetable oil
- ¾ cup Coconut Milk
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoon Coconut flakes or shredded coconut plus ½ cup for the glaze
- ¼ cup Honey or syrup, or jam
Instructions
- Preheat oven to 350℉. Grease a 10" or 12" baking pan with butter and flour. Set aside.
- In a mixing bowl, combine sugar, eggs, and oil. Mix with a whisk or hand mixer until it is well combined for about 2 minutes. Then add the coconut milk and vanilla extract.
- Now sift in the flour, and add the baking powder, 2 tablespoon coconut flakes, and salt. Mix till well combined. Scrape down the sides of the bowl and mix well again.
- Pour the batter into the prepared baking pan.
- Bake at 350℉ for about 55-65 minutes until a tester inserted comes out clean.
- Let the cake cool for 20 minutes in the baking pan, then turn out into a cooling rack and let it cool to room temperature.
- When cool, using a brush, apply the honey or maple syrup, or jam all over the cake. Then sprinkle ½ cup coconut flakes or shredded coconut on it.
- Cut and serve immediately.
Video
Nutrition
Calories: 227kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.03mg | Sodium: 214mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1mg