Description
The ultimate coconut cream cake topped with a delicious glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup coconut milk
- 1 cup unsweetened shredded coconut
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pans.
- In a large bowl, mix the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Gradually add the flour mixture and coconut milk, then fold in the shredded coconut and vanilla.
- Pour the batter into the prepared pans and bake for 25-30 minutes.
- Let cool for 10 minutes before transferring to a wire rack.
- Once cool, drizzle with glaze.
Notes
- For a richer flavor, use full-fat coconut milk.
- Let the cake sit for a day to enhance the flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Coconut Cream Cake, Coconut Dessert, Cake Recipe