Description
Coconut Easter Cake is a tropical delight that embodies the essence of spring celebrations. With its moist layers infused with rich coconut flavor and topped with creamy frosting, this cake is perfect for family gatherings or festive occasions. Its vibrant presentation and enticing aroma make it the star of any dessert table, inviting everyone to savor each delightful slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup coconut milk
- ½ cup unsalted butter, softened
- 3 large eggs (room temperature)
- 1 cup shredded unsweetened coconut
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, cream softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, then mix in coconut milk and vanilla extract until smooth.
- Gradually combine the dry ingredients with the wet mixture until just blended; avoid overmixing.
- Fold in shredded coconut until evenly mixed.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in pans before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg