Ingredients
Scale
- 4 large eggs
- 200 grams (1 cup) sugar
- 150 grams (1 ½ cups) all-purpose flour
- 100 grams (1 cup) desiccated coconut
- 125 ml (½ cup) milk
- 100 grams (7 tablespoons) butter, melted and cooled
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 180°C (350°F). Grease cake molds or line with parchment paper.
- In a large bowl, whisk eggs and sugar until pale and fluffy.
- Gradually add melted butter and vanilla extract, stirring continuously.
- In a separate bowl, sift together flour, baking powder, and salt. Fold in desiccated coconut.
- Slowly incorporate the dry mixture into the wet mixture, alternating with milk. Begin and end with dry ingredients. Fold gently to avoid overmixing.
- Pour batter into molds, filling about two-thirds full.
- Bake for 25–30 minutes for individual cakes or 35–40 minutes for a larger cake. Test with a toothpick; it should come out clean.
- Let cakes cool in molds for 5–10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle a light coconut glaze before serving.
Notes
Customize with nuts, chocolate chips, or a touch of honey.
Cakes can be prepared the night before and baked the next day.
Use gluten-free flour for a gluten-free version.
- Prep Time: 15
- Cook Time: 40