Desserts
Coconut Cake
Coconut cake is one of the most delicious drier-style cakes and is very easy to make. Sprinkle coconut on top and don’t forget the syrup. Be sure to let it cool completely before slicing.
Coconut cake is one of the tastiest dry cakes. If you haven't tried it yet, try it now.
Ingredients
Start here, then move straight into the method.
- Lemon zest
- 1 tablespoon liquid vanilla extract
- 1 cup coconut milk or regular milk (liquid)
- 4 eggs
- A pinch of salt
- 1 cup vegetable oil
- 3 cups sifted flour
- 1½ cups desiccated/grated coconut
- 1 cup sugar
- ½ cup sugar syrup (simple syrup)
- 2 teaspoons baking powder
- ½ cup desiccated/grated coconut for topping
Method
Follow the cooking sequence without leaving the page.
- Grate the lemon zest and add it to the eggs along with the salt and vanilla. Beat well.
- Add the sugar and beat until it dissolves and the mixture doubles in volume.
- Add the milk and oil and beat well.
- Gradually add the sifted flour and mix gently from top to bottom with a spoon or whisk.
- Finally, add the baking powder and the grated coconut and mix well.
- Pour the coconut cake batter into the prepared cake pan that you have greased with oil or tahini.
- Sprinkle ½ cup desiccated coconut on the top.
- Bake in a preheated oven at 180°C on the middle rack for 45 minutes.Timers: 45 min
- Remove the cake from the oven and pour the cold syrup directly over the top.
- Let it cool completely before slicing and serving.
- Note: Coconut is available sweetened or unsweetened—choose according to your preference.
- This delicious cake was provided by a friend and cook on our site
- For more delicious cakes from our site, see Nescafé cake decorated with hazelnuts and Nutella
Recipe tags
DessertsInternationalVegetarian
Notes and serving ideas
- Nescafé cake decorated with hazelnuts and Nutella
