I tried this cake the other day and it turned out delicious so I had to share!
A simple, easy and fluffy cake with a hint of COCONUT! Enjoy!
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut milk (or regular whole fat milk, or a combination of coconut milk and regular milk)
- 1 teaspoon vanilla
- 1/2 to 3/4 cup coconut (grated) – depends on how much you enjoy the coconut taste.
- 1 1/2 cups granulated sugar
- 1/2 cup of vegetable oil
- 3 large eggs
Heat the coconut milk or milk with 1/2 cup coconut and the 1 teaspoon vanilla until hot. Put in blender and process until coconut is finely chopped. Set aside.
Mix the cake flour into a bowl with the baking powder and salt; set aside.
In another bowl, beat oil and gradually add the 1 1/2 cups sugar, a few tablespoons at a time, scraping the bowl and beating for about a minute after each addition.
Add the 3 eggs, one at a time, beating well after each addition,.
Slowly add about one-third of the flour mixture to the creamed mixture along with half of the milk/coconut/vanilla mixture.
Beat on low-speed until blended.
Scrape the bowl and repeat with another one-third of the dry mixture and the remaining milk mixture. Repeat with remaining flour mixture. Scrape the bowl and continue beating on low-speed for a few seconds.
Spoon batter into baking pan, spreading evenly.
Bake for about 30 minutes at 175 degrees (350), or until browned and sides pull away from the sides of the pan.
Once ready, cool for 15 minutes and then remove from pan
Sprinkle coconut flakes on the top
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