Heavenly Coconut Delight Cake
Indulge in this rich and fluffy Coconut Delight Cake — a moist, tropical treat bursting with coconut flavor. Perfect for birthdays, holidays, or any occasion where you want to impress guests with a touch of paradise.
Equipment
- Mixing Bowls
- Electric Mixer
- Cake Pan
- Oven
- Whisk
- Cooling rack
Ingredients
Coconut Delight Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shredded coconut
- ½ cup unsalted butter softened
- 1 cup coconut milk
- 3 large eggs room temperature
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan, or line with parchment paper for easy release.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the coconut milk and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, top with whipped cream and toasted coconut flakes. To make it vegan, use coconut oil instead of butter and replace eggs with flaxseed meal. The cake can be stored at room temperature for 3 days or refrigerated for a week.