Description
A moist and fluffy cake infused with rich coconut flavor and topped with shredded coconut. This Southern classic is perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- In a separate bowl, sift together the flour and baking powder.
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk.
- Stir in the vanilla extract and shredded coconut.
- In another bowl, beat the eggs until light and fluffy, then fold them into the batter.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
Notes
- For added richness, consider topping with cream cheese frosting or a coconut glaze.
- Store any leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
