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Toasted Coconut Cake

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A delightful Toasted Coconut Cake that’s light and fluffy, perfect for celebrations or quiet afternoons.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup shredded toasted coconut
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a cake pan.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Combine the all-purpose flour, baking powder, and salt in another bowl.
  7. Add the dry ingredients to the creamed mixture alternately with the milk.
  8. Fold in the shredded toasted coconut.
  9. Pour the batter into the prepared pan.
  10. Bake for 25-30 minutes, or until a toothpick comes out clean.
  11. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.

Notes

Enjoy this cake with whipped cream or ice cream. It can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/toasted-coconut-cake/

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