Easy coconut cake
This Easy Coconut Cake combines dried coconut meat, sugar, milk, and self-raising flour for a moist, tropical dessert. It's a straightforward recipe perfect for both novice and experienced bakers.
Cook time 45 min
Prep time 5 min
Ingredients:
1 cup dried coconut meat1 cup sugar
1 cup milk (1% fat)
1 cup self-raising flour
This Easy Coconut Cake is a delightful and simple dessert that brings a taste of the tropics to your table. With just a handful of ingredients, including dried coconut meat, sugar, milk, and self-raising flour, you can whip up a moist and flavorful cake that is perfect for any occasion. Whether you're a novice baker or a seasoned pro, this recipe is straightforward and guarantees delicious results.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, add 1 cup of dried coconut meat, 1 cup of sugar, and 1 cup of self-raising flour.
- Mix the dry ingredients together until they are evenly combined.
- Gradually pour in 1 cup of milk (1% fat) into the mixture, stirring constantly.
- Continue stirring until the batter is smooth and well combined.
- Pour the batter into your prepared baking pan, spreading it out evenly with a spatula.
- Place the pan in the preheated oven.
- Bake for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Then, transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, slice and serve.
- Enjoy your easy coconut cake plain, or with a dollop of whipped cream or a sprinkle of extra coconut on top, if desired!
Enjoy a slice of this Easy Coconut Cake with a cup of tea or coffee, or serve it with a scoop of ice cream for a delectable treat. This simple recipe is bound to become a favorite in your dessert repertoire, thanks to its ease of preparation and delicious coconut flavor. Happy baking!
Easy coconut cake FAQ:
The Easy Coconut Cake should be baked for about 30-35 minutes at 350°F (175°C). To ensure it’s done, insert a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
The cake is done when a toothpick inserted into the center comes out clean, and the edges should be slightly golden and pulling away from the sides of the pan.
Yes, leftover coconut cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months.
If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt.
While the recipe calls for 1% fat milk, you can substitute it with any dairy milk like whole or skim, or non-dairy alternatives such as almond or coconut milk. Just ensure the alternative has a similar liquid consistency.
Cooking Tips:
- Preheat your oven to 350°F (175°C) before mixing your ingredients to ensure it's the right temperature when you're ready to bake.
- Grease your cake pan or line it with parchment paper to prevent the cake from sticking.
- For extra flavor, you can toast the dried coconut meat lightly in a pan before mixing it into the batter.
- If you prefer a richer taste, you can use full-fat milk instead of 1% fat milk.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust the top of the cake with additional dried coconut or powdered sugar for a decorative touch.
- Ensure not to overmix the batter to keep the cake light and airy.
Nutrition Facts
12 ServingsCalories 180kcal
Protein 2.57g
Carbohydrates 33g
Fiber 1.61g
Sugar 22g
Fat 3.95g
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