Creamy Coconut Cake
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Coconut is not a nut, but rather a fruit!
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Creamy Coconut Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the coconut milk and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
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Once the cake has cooled, spread the whipped cream over the top and sides. Sprinkle with additional shredded coconut if desired.
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Refrigerate for at least 1 hour before serving.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.