Here’s a simple recipe to recreate this delicious, golden-brown coconut cake. Perfect for coconut lovers!
Ingredients:
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup coconut milk
1 cup shredded sweetened coconut
Topping:
1/4 cup sweetened condensed milk
1/4 cup coconut cream
1/2 cup shredded sweetened coconut (for toasting)
Instructions:
- Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan. - Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside. - Cream Butter and Sugar:
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Combine Wet and Dry:
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Mix until just combined. Fold in shredded coconut. - Bake:
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Prepare Topping:
While the cake is baking, mix sweetened condensed milk and coconut cream in a small bowl. - Toast Coconut:
In a dry skillet over medium heat, lightly toast the shredded coconut until golden brown. - Finish Cake:
Once the cake is out of the oven and still warm, poke small holes on the surface with a fork. Pour the condensed milk mixture evenly over the cake. Sprinkle the toasted coconut on top. - Cool and Serve:
Let the cake cool completely before slicing and serving.