Description
Coconut cake brings pure sunshine to your dessert table with a delightful blend of tropical flavors and tender crumb. Creamy frosting and sweet coconut flakes make this simple cake a crowd-pleasing treat your family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 cup coconut milk
- ½ cup vegetable oil
Supporting Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
Seasoning and Leavening Agents:
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Warm the oven to a precise 350°F, ensuring your rack sits in the center position for even baking.
- Thoroughly coat a 9-inch round cake pan with butter and dust with flour, tapping out any excess to prevent sticking.
- Sift together 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium mixing bowl, creating a light and airy dry ingredient base.
- Grab another bowl and vigorously whisk 3 large eggs with 1 cup sugar until the mixture transforms into a pale, frothy consistency.
- Pour 1 cup coconut milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract into the egg mixture, blending until completely incorporated.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring gently to create a smooth, lump-free batter.
- Sprinkle ½ cup shredded coconut into the batter, folding carefully to distribute evenly throughout.
- Transfer the batter into your prepared pan, smoothing the top with a spatula to create an even surface.
- Slide the pan into the preheated oven and bake for 32-35 minutes, checking doneness by inserting a toothpick that should emerge clean and dry.
- Remove the cake and let it rest in the pan for 10 minutes, then carefully release onto a wire cooling rack to prevent continued baking.
Notes
- Coconut quality matters most, so choose fresh, high-fat shredded coconut for maximum flavor and moisture.
- Room temperature ingredients blend more smoothly, helping create a tender cake texture with even mixing.
- For a dairy-free version, substitute coconut milk with almond or oat milk and use refined coconut oil instead of vegetable oil.
- Toasting the shredded coconut before folding into batter adds a deeper, nuttier flavor that elevates the entire cake’s taste profile.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 271 kcal
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg