Description
A light and fluffy coconut cake topped with whipped frosting for a delightful dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded coconut
- For frosting: 2 cups whipped cream, 1/4 cup powdered sugar, 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Add coconut milk, water, oil, and vanilla extract. Stir until smooth.
- Fold in shredded coconut.
- Pour batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cake completely.
- Beat whipped cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread frosting over cooled cake.
- Serve chilled.
Notes
- Store leftovers in the refrigerator.
- Use fresh coconut milk for best flavor.
- Toast shredded coconut for extra texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: coconut cake, whipped frosting, easy dessert