Description
A light and fluffy whipped coconut sponge cake that is perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened coconut milk
- 1/2 cup unsweetened shredded coconut
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, beat the eggs and sugar until light and fluffy.
- Add the melted butter and coconut milk, mixing well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut and vanilla extract.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
- For added flavor, consider adding a splash of coconut extract.
- This cake pairs well with whipped cream or a coconut glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Whipped Coconut Sponge Cake, Coconut Cake, Dessert Recipe