Simple Coconut Butter Cake Recipe
Indulge in the simple yet delightful flavors of our Coconut Butter Cake. Baked to golden perfection in your oven, this easy coconut cake recipe is perfect for any occasion. A sprinkle of extra shredded coconut after baking adds a lovely finishing touch. Enjoy the moist texture and delightful coconut taste of this wonderful butter cake.
Ingredients:
- Unsalted butter – 100g
- Caster sugar – 100g
- Whole eggs – 02
- Vanilla – ½ tsp
- Cake flour – 100g
- Baking powder – ½ tsp
- Dried shredded coconut – 30g
- Fresh milk – 20ml
- A pinch of salt
Let's get baking!:
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This crucial step incorporates air, ensuring a tender cake.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Stir in the vanilla extract, allowing its warm aroma to mingle with the batter.
- Gently whisk together the cake flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, which can lead to a tough cake.
- Stir in the fresh milk until the batter is smooth and creamy.
- Fold in the dried shredded coconut, distributing it evenly throughout the batter for that lovely coconutty texture and taste.
- Pour the batter into a prepared baking tray.
- Bake in a pre-heated oven at 170°C (approximately 338°F) for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool slightly in the tray before transferring it to a wire rack to cool completely.
- For an extra touch of coconut goodness, sprinkle more shredded coconut over the top of the cooled cake before slicing and serving.
