Coconut Cake
A moist, tender coconut cake topped with a creamy frosting and sprinkled with toasted coconut flakes. Perfect for any occasion, this simple recipe brings tropical flavor to your table.
- Total time
- 45 min
- Servings
- 8
- Calories
- 420
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup coconut milk
- 1 cup shredded coconut
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the 1.5 cups flour, 1.5 tsp baking powder, and 0.5 tsp salt.
- 3
In a large bowl, cream the 0.5 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time.
- 4
Add the flour mixture alternately with the 0.75 cup coconut milk, starting and ending with flour. Mix until just combined, then fold in 0.5 cup of the shredded coconut.
- 5
Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 6
For the frosting, beat together 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form. Spread over the cooled cake and sprinkle with the remaining 0.5 cup shredded coconut.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- electric mixer
- whisk
- spatula
- wire rack
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