Description
A delightful Toasted Coconut Cream Cake with a rich, creamy texture and a hint of tropical flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, and salt until well combined.
- In another bowl, beat the eggs, then add the coconut milk, vanilla extract, and softened butter. Mix until smooth and well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- In a medium bowl, beat the powdered sugar with a little coconut milk until you achieve a smooth, spreadable consistency.
- Once the cakes are completely cool, place one layer on a serving plate, spread frosting on top, and place the second layer on top. Frost the top and sides of the cake.
- In a dry skillet over medium heat, toast the additional shredded coconut until golden brown, stirring frequently.
- Once toasted, sprinkle the coconut generously over the top of the frosted cake.
Notes
- For a dairy-free option, use coconut oil instead of butter.
- Replace eggs with flaxseed meal mixed with water for a vegan version.
- Use gluten-free flour to make it gluten-free.
- Store the cake in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Toasted Coconut Cream Cake, Tropical Cake, Dessert Recipe