Let’s whip up a delicious treat for this Sunday! Today’s star is this creamy coconut cake. Gather the family for afternoon coffee or tea; they’ll definitely be asking for a slice of this goodness. Let’s get baking!
Ingredients for Creamy Coconut Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup coconut milk
- 1/4 cup sugar
- 4 large eggs
- 3/4 cup sweetened condensed milk
- 3/4 cup melted unsalted butter
How to Make Creamy Coconut Cake:
- First, beat the eggs well for about 5 minutes until fluffy.
- Add the condensed milk and melted butter; mix well.
- Gently fold in the flour mixed with the baking powder.
- Mix until just combined.
- Pour the batter into a greased and floured 10-inch cake pan.
- Bake in a preheated oven at 350°F (180°C) for about 35 minutes.
- Once baked, remove from the oven and poke holes all over the top.
- Mix the remaining coconut milk with sugar and pour half of it over the cake so it soaks in.
- Unmold the cake, poke a few more holes, and pour the rest of the coconut mixture over it.
- It’s ready to serve and enjoy!
Did You Know?
Shredded coconut is a staple ingredient in Asian and American cuisines, commonly used in dairy products, ice cream, baking, and confectionery.
It is produced from dried, grated coconut meat that is often partially defatted during the milk extraction process. On average, one dried coconut yields about 4.4 ounces (125 grams) of whole shredded coconut (Source: Wikipedia).
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