Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup coconut milk, canned
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 1/2 cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease your cupcake or muffin pan with non-stick spray or use paper liners for easy removal later on.
- In a large mixing bowl, whisk together 1 cup of all-purpose flour and 1 teaspoon of baking powder until well combined.
- In another bowl, combine 1 cup of coconut milk, 1 cup of granulated sugar, and 2 eggs. Whisk until smooth. Add in ½ cup melted butter (cooled) and 1 teaspoon of vanilla extract, mixing thoroughly.
- Gradually pour the wet ingredients into the bowl containing dry ingredients. Gently fold in until just combined.
- Fold in 1 cup of unsweetened shredded coconut until evenly distributed throughout the batter.
- Spoon the batter into your prepared muffin pan, filling each cup about three-quarters full. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let them cool in the pan for about five minutes before transferring them to a wire rack. Garnish with extra shredded coconut if desired, then serve warm or at room temperature.
Notes
Store leftover cakes in an airtight container.
Reheat in the microwave briefly for warmth.
Serve with fresh fruit or cream.
Use unsweetened coconut for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg