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Moist Coconut Cake

A fluffy, tender sponge infused with the sweet essence of coconut, this cake is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened shredded coconut
  • ½ cup unsalted butter softened
  • 1 cup coconut milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Equipment

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour your 9-inch round cake pans.
  3. In a mixing bowl, combine the flour, baking powder, and salt.
  4. In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.
  5. Mix in the eggs one at a time, followed by the coconut milk and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in the shredded coconut.
  8. Pour the batter into the prepared pans and bake for 25 to 30 minutes.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.

Notes

Serve with coconut whipped cream or fresh berries.