Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup coconut milk, full-fat
- 1 cup shredded coconut
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and then dust them lightly with flour to prevent sticking.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined. Set aside.
- In another bowl, use an electric mixer to cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy—this should take about 3 minutes. Add in 2 eggs one at a time, mixing well after each addition.
- Stir in 1 cup of coconut milk and 1 teaspoon of vanilla extract into your butter mixture until well incorporated. Fold in 1 cup of shredded coconut.
- Gradually add your dry ingredients into the wet mixture while mixing on low speed until just combined. Be careful not to overmix; lumps are okay!
- Divide the batter equally between the prepared pans. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool in their pans for about 10 minutes before transferring them onto wire racks.
- Once cooled completely, frost with your favorite creamy frosting—think whipped cream cheese or even more coconut-flavored goodness! Garnish with additional coconut flakes if desired.
Notes
Store leftover cake in airtight container.
Reheat slices briefly in microwave.
Serve with fresh fruit garnish.
Use coconut milk for extra moisture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg