BEST Coconut Cake Recipe
Coooking Temperature: 320°F / 165°C/ Gas Mark 3
Calories: 17
Adjust Servings Here: 9 servings
Description
Coconut is such a versatile flavor and can be used in savory or sweet dishes. This simple, easy and effortless coconut cake recipe makes a delicious cake from scratch that you can whip in five minutes. It tastes great unfrosted as a coffee cake, served with whipped cream for a light dessert or some decadent buttercream for a more indulgent treat or celebration cake.
Ingredients
Makes One x 8-inch round cake or One 6-cup Bundt cake)
- 4 oz (113 g) Butter unsalted, room temperature
- ¾ cup (150 g) Sugar
- 2 large Egg
- ¾ tsp Baking powder
- 1½ cup (190 g) All-purpose flour
- 1 cup (85 g) Desiccated coconut
- ½ cup (120 ml) Coconut milk or regular milk
- ½ tsp Vanilla extract
- 2 drops Coconut extract (optional)
- ½ tsp Salt
- 2 tbsp Almond flakes for the top (optional)
Instructions
- Preheat oven to 320°F / 165°C/ Gas Mark 3. Grease and line one 8-inch round cake pan with parchment paper. You can also use one 6-cup bundt pan instead.
- Combine - In the bowl of the stand mixer with the paddle attachment, combine all ingredients until you have a smooth batter without any lumps, but DO NOT OVERMIX.4 oz Butter , ¾ cup Sugar , 2 large Egg, ¾ tsp Baking powder, 1½ cup All-purpose flour, ½ cup Coconut milk, ½ tsp Vanilla extract , 2 drops Coconut extract, ½ tsp Salt, 1 cup Desiccated coconut
- Pan - Pour batter into your prepared baking pan. Sprinkle some almond flakes on top.2 tbsp Almond flakes
- Bake in the center of the oven for about 30 to 40 minutes or until the skewer inserted in the center comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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