Description
A moist and tropical coconut cake infused with a sweet coconut milk soak, topped with whipped cream and toasted coconut. Easy to make and perfect for gatherings, this dessert delights with layers of flavor and texture.
Ingredients
2 1/2 cups all-purpose flour
2 cups sugar
3 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
1 1/2 tsp coconut extract
2 large eggs
3/4 cup water
3/4 cup sweetened condensed milk
1/2 cup cream of coconut
2 cups heavy whipping cream
1 cup powdered sugar
1 1/2 tsp coconut extract
1 1/2 cups toasted coconut
Instructions
Preheat oven to 350°F (175°C)
Beat sugar and eggs until light
Add milk, vegetable oil, coconut extract, and water, mixing well
Gradually stir in all-purpose flour and baking powder, alternating with liquid ingredients
Pour batter into a greased 9×13-inch baking pan
Bake for 35-40 minutes until golden
Let cake cool completely
Poke small holes evenly throughout the cake
Mix sweetened condensed milk and cream of coconut, then pour evenly over the poke holes
Chill cake for 1 hour
Whip heavy cream, powdered sugar, and coconut extract until stiff peaks form
Spread whipped cream topping over chilled cake
Sprinkle with toasted coconut before serving
Notes
Substitute coconut extract with vanilla extract for a softer flavor
Use young coconut or shredded coconut in the cake for a texture variation
Store leftovers in airtight container in the refrigerator for up to 3 days
- Prep Time: 30
- Cook Time: 40
- Category: dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg