Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 4 large eggs
- 1 cup coconut milk
- 1 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- ½ cup butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pan.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Incorporate the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract and mix well.
- Stir in the coconut milk until everything is smoothly combined.
- Combine the dry mixture with the wet ingredients, mixing just until combined.
- Fold in the shredded coconut gently.
- Pour the batter into the prepared pan and level it out.
- Bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack.
Notes
Always use room temperature ingredients for better mixing. Rotate the pan halfway through baking for even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian