Coconut Cake
This fluffy coconut cake is soft, moist, and topped with creamy whipped topping and shredded coconut. It’s budget-friendly, easy to make, and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup shredded coconut sweetened or unsweetened
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk shaken well
- Optional: 1 tablespoon lemon juice or lemon zest
Optional Topping
- 1 cup whipped topping or frosting
- ¼ cup shredded coconut for garnish
Instructions
- Preheat your oven to 350°F.
- Grease a 9-inch round cake pan or a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- In a separate bowl, beat the sugar, eggs, oil, vanilla, and coconut milk until smooth.
- Pour the wet mixture into the dry ingredients.
- Stir until just combined.
- Do not overmix.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Once cooled, spread the whipped topping over the cake.
- Sprinkle shredded coconut evenly over the top.
- Slice and serve.