Description
A delightful treat that brings tropical flavor with a moist and tender cake, perfect for snacks or dessert.
Ingredients
- 1 cup unsweetened coconut milk, canned (full fat)
- 1/4 cup coconut oil (melted)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 tablespoon vanilla extract
- 1 ¼ cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 3/4 teaspoon baking powder
- 2 tablespoons confectioners’ sugar (optional)
Instructions
- Preheat your oven to 375° F and grease an 8×8 inch pan with cooking spray.
- Mix the coconut milk thoroughly until smooth and creamy.
- In a large bowl, combine blended coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract. Stir well.
- In another bowl, whisk flour, shredded coconut, and baking powder, then add to the wet ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes until golden brown and a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack and sprinkle with powdered sugar if desired before serving.
Notes
To keep the cake fresh, wrap it well or store in an airtight container. It lasts up to a week at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical