Cream of Coconut Cake
Coconut is not actually a nut but a fruit, and it is botanically classified as a drupe.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Cream of Coconut Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
-
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
-
Gradually add the dry ingredients to the butter mixture, alternating with the cream of coconut and coconut milk. Mix until just blended. Stir in the shredded coconut.
-
Pour the batter into the prepared cake pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
-
Once the cake has cooled, frost it with whipped cream and garnish with maraschino cherries.
-
Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
