Moist Coconut Cake
A tender, buttery sponge infused with rich coconut milk and finished with a cloud of sweetened shredded coconut.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •1 cup granulated sugar (200g)
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1/2 cup full-fat canned coconut milk (120ml)
- •1/2 cup sweetened shredded coconut (40g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or non-stick spray.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- 3
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix just until combined.
- 6
Gently fold in half of the shredded coconut into the batter.
- 7
Pour the batter into the prepared pan and smooth the top with a spatula.
- 8
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- For extra moisture, poke small holes in the warm cake and brush with a little extra coconut milk or coconut rum.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To enhance the flavor, lightly toast the shredded coconut in a dry pan over medium heat until golden brown before adding it to the batter.
✅ How it should turn out
The finished cake should have a delicate, golden-brown crust with a soft, moist crumb that smells intensely of toasted coconut and sweet vanilla.