Mom’s Coconut Cake Recipe

Inspired by KYU Miami

Time1h

Serves8

coconut ice cream

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Ingredients

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1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3
Combine Wet Ingredients
In another bowl, beat the eggs, then add the milk, vanilla extract, and softened butter. Mix until well combined.
4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded coconut.
5
Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6
Cool and Serve
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Serve with coconut ice cream.