Description
A soft, buttery coconut cake topped with creamy frosting and a shower of sweet shredded coconut—simple elegance in every slice.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup butter, softened
- ¾ cup coconut milk
- 2 large eggs
- 1 tsp baking powder
- ½ tsp vanilla extract
- 1 cup sweetened shredded coconut (plus more for topping)
- 1 cup cream cheese frosting or coconut frosting
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs and vanilla, then add coconut milk and mix well.
- Stir in flour, baking powder, and shredded coconut until just combined.
- Pour batter into pan and bake 30–35 minutes, until golden and springy.
- Cool completely, then spread frosting evenly over the top.
- Generously sprinkle shredded coconut to finish, and slice to serve.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a more intense coconut flavor, use coconut extract in addition to vanilla.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg