Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk (full-fat)
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup toasted shredded coconut (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, granulated sugar, shredded coconut, baking powder, and salt.
- In another bowl, combine coconut milk, vegetable oil, eggs, and vanilla extract; beat until smooth.
- Gradually add wet mixture to dry mixture, stirring until fully combined.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Spread whipped cream on top of one cake layer, place second layer on top, and frost top and sides with remaining whipped cream.
- Sprinkle toasted shredded coconut over the cake and refrigerate for at least 1 hour before serving.
Notes
- Add pineapple curd between layers for a tropical twist.
- Use coconut extract instead of vanilla for a stronger coconut flavor.
- Replace part of the flour with almond flour for a nutty undertone.
- Drizzle melted white chocolate over the cake for extra decadence.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
