Coconut Cake I
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Coconut cake is a popular dessert in many tropical regions and is often enjoyed during special occasions and celebrations.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Coconut Cake I
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch 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 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 vanilla extract.
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Gradually mix in the dry ingredients alternately with the coconut milk.
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Fold in the shredded coconut.
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Pour the batter into the prepared cake pan and smooth the top.
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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 to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze.
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Drizzle the glaze over the cooled cake.
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Sprinkle with additional shredded coconut if desired.
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Let the cake rest for 30 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 35g12%
- 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.