Vickys Coconut Crunch Cake
Coconut is not actually a nut, but a fruit!
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Vickys Coconut Crunch Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). 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 large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the coconut milk and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
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In a separate bowl, combine the crushed cornflakes, chopped pecans, and powdered sugar.
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Pour half of the cake batter into the prepared pan. Sprinkle half of the cornflake mixture over the batter. Pour the remaining batter on top, then sprinkle the remaining cornflake mixture over the batter.
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Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Serve the cake dusted with powdered sugar.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- 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.
