coconut cake is a delightful treat that combines a light, fluffy texture with the rich, tropical flavor of coconut, topped with a layer of of sweetened condensed milk and a generous sprinkle of coconut flakes.
Course Dessert
Cuisine south east asian cuisine
Keyword cake, coconut, coconutcake, dessert
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 24Pieces
Ingredients
2 1/2cupall purpose flour
1 1/2 cupsugar
3/4 cup Vegetable oil
3largeeggs
1 1/2 cuphot milk
1 cupshredded coconut
1tbsp baking powder
1 tspvanilla extract
1/4 tsp salt
1cansweetened condensed milk
1/2 cup shredded coconut
Instructions
1:Preheat the oven to 350°F (175°C).
2:In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vegetable oil, hot milk, baking powder, vanilla extract, and salt, and mix until everything is well combined.
3:Add the shredded unsweetened coconut to the mixture and stir until evenly distributed.
4:Sift the flour to ensure it’s light and free of lumps. Gradually add the flour to the wet ingredients, mixing gently until everything is well incorporated. Be careful not to overmix.
5:Grease a baking pan with oil or butter, then lightly sprinkle with flour to prevent the cake from sticking.
6:Pour the batter into the prepared pan, spreading it evenly.
7:Bake for 35 to 40 minutes, or until the cake is golden brown. To check if it’s done, insert a toothpick or knife into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
8:Remove the cake from the oven. While it’s still hot, pour the sweetened condensed milk evenly over the top and sprinkle with additional shredded coconut.
9:Allow the cake to rest for at least 1 hour before serving. This gives the sweetened condensed milk time to soak into the cake, making it extra moist and flavorful.
