Coconut Cake
This delicious coconut cake is a great dessert for any occasion. It’s moist and fluffy, with a hint of coconut flavor. The cake is topped with a creamy coconut frosting and sprinkled with toasted coconut flakes for a crunchy finish. It’s sure to be a hit with your family and friends!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/2 cup toasted coconut flakes
- For the frosting:
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three batches, alternating with the coconut milk. Stir in the shredded coconut.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the frosting, cream together the butter and powdered sugar until light and fluffy. Beat in the coconut milk and vanilla extract. Stir in the shredded coconut.
- Spread the frosting over the cooled cake and sprinkle with the toasted coconut flakes.
- Enjoy!
Nutritional Information:
Serving size: 1 slice (1/12 of the cake)
Calories: 437
Fat: 19.3g
Saturated fat: 11.7g
Carbohydrates: 59.3g
Sugar: 39.3g
Protein: 4.2g