Description
Toasted Coconut Milk Cake is a delightful tropical dessert that combines the rich flavors of coconut milk and toasted coconut for a moist and flavorful cake.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the coconut milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the toasted shredded coconut gently.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve the cake plain or with a dusting of powdered sugar on top.
Notes
- For a tropical twist, add ½ cup of crushed pineapple to the batter before baking.
- For a richer flavor, substitute half of the granulated sugar with brown sugar.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg