Ingredients
Scale
- 1 cup all-purpose flour, sifted
- 1 cup granulated sugar, fine grains
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 2 eggs, at room temperature
- 1/2 cup coconut milk, full-fat for creaminess
- 1 teaspoon vanilla extract, pure
- 1 cup dried shredded coconut, sweetened or unsweetened
- pink food coloring, optional for visual appeal
- agar-agar powder, plant-based gelling agent
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
- In another large bowl, cream together ½ cup of softened unsalted butter and the dry mixture until it resembles sandy crumbs. Add in 2 eggs one at a time along with ½ cup of coconut milk and 1 teaspoon of vanilla extract, mixing until smooth.
- Gently fold in 1 cup of dried shredded coconut and a few drops of pink food coloring until evenly distributed throughout the batter.
- Pour the batter into your prepared pan and spread it evenly using a spatula. Bake in the preheated oven for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Let the cake cool completely in the pan on a wire rack. Meanwhile, prepare your frosting using 1 cup of whipped coconut cream mixed with agar-agar powder according to package instructions until thickened. Once cooled, frost generously over your cake.
Notes
Store leftover bars in airtight container.
Reheat briefly in microwave, enjoy warm.
Serve with whipped cream on top.
Use fresh coconut for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg