Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Sugar: 2 cups (400g)
- Baking powder: 4 teaspoons (20g)
- Salt: 1 teaspoon (5g)
- Eggs: 3 large
- Milk: 1 cup (240ml)
- Butter, unsalted, melted: 1/2 cup (120g)
- Vanilla extract: 1 teaspoon (5ml)
- Shredded unsweetened coconut: 1 cup (100g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans. Sprinkle the shredded coconut over the tops of the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Protein: 5g
- Carbohydrates: 50g
Dish Characteristics:
- Moist and fluffy cake with a delicate coconut flavor
- Perfect for breakfast, dessert, or afternoon tea
- Can be decorated with whipped cream, frosting, or fresh fruit
User Comments:
- "This is the best coconut cake I've ever had! It's so moist and flavorful."
- "I love the crunchy coconut topping on this cake."
- "This cake is so easy to make and it turned out perfectly."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in a tough cake.
