Toasted Coconut Cake Recipe

Time1h

Serves8

Fresh whipped cream and strawberries.

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Ingredients

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1
Prepare 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, shredded coconut, baking powder, and salt.
3
Cream Butter and Sugar
In another bowl, cream together the softened butter and the remaining sugar until light and fluffy.
4
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
5
Combine Mixtures
Gradually add the dry mixture to the wet mixture, alternating with the coconut milk, and mix until just combined.
6
Pour and Bake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.