Description
A moist and flavorful coconut cream cake topped with a sweet glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 1 cup shredded coconut
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons coconut milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and coconut milk until smooth and drizzle over the cooled cake.
Notes
- For extra coconut flavor, use coconut extract in addition to vanilla.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be made a day in advance and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Coconut Cream Cake, Coconut Cake, Dessert Recipe, Cake with Glaze