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Coconut Cream Cake

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A delightful blend of fluffy texture and tropical flavors, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup whipped cream (for topping)
  • Toasted coconut flakes (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously grease and flour a round cake pan.
  2. Creaming together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Combine the flour, baking powder, salt, and shredded coconut in another bowl.
  5. Mix the dry ingredients into the creamed mixture, alternating with the milk.
  6. Pour the batter into the prepared cake pan, ensuring even distribution.
  7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Let the cake cool completely in the pan, then top with whipped cream and toasted coconut flakes.

Notes

Store the cake in an airtight container for up to three days at room temperature or refrigerate for up to a week.

Nutrition

Find it online: https://ameliasweets.com/2026/06/20/coconut-cream-cake/

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