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Coconut Cake Recipe

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Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup shredded coconut sweetened or unsweetened, depending on preference
  • 1 cup coconut milk
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  • In a mixing bowl, combine the flour, shredded coconut, baking powder, and salt. Stir until well combined and set aside.
  • In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined, being careful not to overmix.
  • Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.