Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut, plus extra for topping
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
Feel free to substitute the coconut milk with almond milk if that’s what you have on hand, and the coconut extract can be replaced with additional vanilla extract for a milder flavor.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the shredded coconut gently using a spatula.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, whip the heavy cream and powdered sugar together until soft peaks form.
- Once the cake is completely cool, spread the whipped cream on top and sprinkle with extra shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International