coconut cake

If you love coconut, you’re going to love this coconut cake. It’s fluffy, moist, and delicious, and what makes it taste even better
is that it’s topped with shredded coconut and sweetened condensed milk.

This cake is made with simple ingredients and can use regular milk instead of coconut milk; both ways taste delicious.

• 2 and 1/2 cups sifted flour
• 1 and 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 cup shredded unsweetened coconut
• 1 and 1/2 cups hot milk (or for extra flavor, use coconut milk)
• 1 tbsp baking powder
• 1 tsp vanilla sugar or extract
• 1/4 tsp salt

Topping:

• 1 can sweetened condensed milk
• 1/2 cup shredded coconut

1. Preheat the oven to 350°F.
2. Mix together the eggs and sugar until fluffy, then add the oil, milk, baking powder, vanilla, and salt. Mix again until well combined.

3. Add the shredded unsweetened coconut, then mix.
4. Sift the flour, then add it and mix until everything is combined, but don’t overmix.

5. Grease a baking pan, then sprinkle some flour to help the cake not stick.
6. Pour the cake batter, then bake for about 35 to 40 minutes.

7. Stick a toothpick or knife into the cake to check if it’s done. If it comes out clean, the cake is done; if not, it needs more cooking time.

8. When you take the cake out, and while it’s still hot, add the sweetened condensed milk and top it with coconut.
9. Let the cake rest before serving for at least 1 hour so the sweetened condensed milk go in the cake

cover the cake while still hot if you want it extra moist

if you like the sweetened condensed milk to go inside the cake poke the cake when comes out the oven with fork then add the sweetened condensed milk

i used 9×13 inch tray for this recipe