Description
This Coconut Custard Cake brings the lush essence of tropical flavors to your table, capturing the richness of coconut in each bite. The custardy texture melds seamlessly with the cake’s soft crumb, making it a delightful option for any occasion.
Perfectly balanced between light sweetness and creamy texture, this cake is an ideal treat for those who adore coconut. Serve it plain, or dress it up with a touch of whipped cream and fresh berries for a stunning dessert presentation that’s both simple and elegant.
Ingredients
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1/2 cup coconut milk
1/4 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup shredded coconut
1 tablespoon baking powder
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour a round cake pan.
In a large bowl, beat sugar and eggs together until fluffy.
Add coconut milk, whole milk, vegetable oil, and vanilla extract, mixing until well combined.
In another bowl, combine the flour, baking powder, and salt by sifting them together.
Gradually fold the dry ingredients into the wet mixture until smooth.
Stir in shredded coconut until evenly distributed.
Pour the prepared batter into the lined pan, spreading it evenly on top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320 kcal