Ingredients and Weight:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, divided
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 medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Alternately add dry ingredients and coconut milk to butter mixture, beginning and ending with dry ingredients. Stir in vanilla extract.
- Fold in 1/2 cup shredded coconut. Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Carbohydrates: 45g
- Protein: 4g
- Fat: 15g
Dish Characteristics:
- Moist and tender crumb
- Sweet and coconutty flavor
- Topped with shredded coconut
User Comments:
- "This cake is so easy to make and it tastes amazing! The coconut flavor is just perfect."
- "I love how moist this cake turned out. It's the perfect dessert for any occasion."
- "This was a hit at my last dinner party. Everyone raved about it!"
Special Precautions and Tips:
- To prevent overbaking, insert a toothpick into the center of the cake. It should come out clean when the cake is done.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- For a richer cake, use full-fat coconut milk.
