Description
This Coconut Cream Cake is a rich, moist dessert filled with the tropical flavor of coconut. With a soft texture and a slightly sweet taste, it’s perfect for any coconut lover. Whether you’re serving it for a special occasion or simply indulging in a sweet treat, this cake will delight your taste buds with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a large bowl, mix together the flour, sugar, coconut milk, shredded coconut, vegetable oil, baking powder, baking soda, eggs, and vanilla extract until well combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
Notes
- For an extra touch, top the cooled cake with whipped cream and toasted coconut flakes.
- This cake can be stored in the refrigerator for a few days for added moisture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes