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Moist Coconut Cake Recipe With Coconut Milk

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Easy and Moist Pina Colada Cake Recipe Olivia's Kitchen
Easy and Moist Pina Colada Cake Recipe Olivia's Kitchen from www.viahayskitchen.com

Ingredients

This moist coconut cake recipe with coconut milk is an easy, delicious dessert for any occasion! For this recipe, you'll need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white sugar
  • 1 cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup coconut milk
  • 3 tablespoons shredded coconut

Instructions

Making this moist coconut cake recipe with coconut milk is easy! Just follow these steps:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually beat in the dry ingredients, then stir in the coconut milk and shredded coconut.
  5. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  7. Serve the cake plain or with a dusting of powdered sugar.

Nutrition

This moist coconut cake recipe with coconut milk makes 8 servings. Each serving contains:

  • Calories: 463
  • Fat: 24g
  • Carbohydrates: 59g
  • Protein: 4g
  • Sodium: 256mg
  • Cholesterol: 82mg

Tips and Variations

This moist coconut cake recipe with coconut milk can be served plain, but it can also be dressed up with a few simple ingredients. Try adding a dollop of whipped cream to each slice, or top the cake with some fresh fruit or a drizzle of melted chocolate. You can also use this recipe to make cupcakes: just fill the cupcake liners with the batter and bake for 20 to 25 minutes.

Storage and Reheating

This moist coconut cake can be stored in an airtight container at room temperature for up to 3 days. To reheat, wrap the cake in aluminum foil and warm in a 300°F (150°C) oven for 10 to 15 minutes.

Conclusion

This moist coconut cake recipe with coconut milk is an easy, delicious dessert that's sure to please! It's great for any occasion, and can be dressed up with a few simple ingredients. So next time you're looking for a quick and easy dessert, give this recipe a try!


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