Description
Indulge in the tropical flavors of this Creamy Coconut Cake, a moist and delicious dessert soaked in a rich coconut cream mixture. Perfect for coconut lovers and ideal for any gathering!
Ingredients
Scale
For the Cake:
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup butter (room temperature)
- 3 eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
For the Coconut Cream:
- 1 can condensed milk
- 1 can evaporated milk
- 1 cup coconut milk
- 1 cup heavy cream
- 1/2 cup grated coconut (optional)
Instructions
- Preheat Oven: Preheat your oven to 350F (175C). Grease and flour a 9×13 inch pan.
- Cream Butter and Sugar: In a large bowl, beat together the butter and sugar until creamy.
- Add Wet Ingredients: Add the eggs, coconut milk, and vanilla, mixing until smooth.
- Combine Dry Ingredients: In another bowl, mix the flour, baking powder, and salt. Gradually add this to the wet mixture, combining until just blended.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Coconut Cream: In a separate bowl, mix the condensed milk, evaporated milk, coconut milk, and heavy cream until well combined.
- Soak the Cake: Let the cake cool for 10 minutes. Use a fork or toothpick to make holes all over the cake, then pour the cream mixture evenly over the cake.
- Cool and Serve: Allow the cake to cool completely, then garnish with grated coconut if desired. Serve chilled or at room temperature.
Notes
- For added texture, sprinkle toasted coconut on top before serving.
- This cake is best enjoyed after chilling in the refrigerator for a few hours to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 25 minutes