Easy Coconut Cake
A soft, moist coconut cake that comes together in minutes and bakes to golden perfection. Light in texture with a delicate coconut flavour throughout, it's the ideal everyday treat for the whole family. Simple ingredients, big results!
🛒 Ingredients
8 servings
- 3 large eggs
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 100 g desiccated coconut
- 1 tablespoon baking powder
- Pinch of salt
- Butter and flour for the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
In a large bowl, whisk eggs and sugar together until pale and slightly fluffy, about 2 minutes.
- 3
Add the vegetable oil and milk, then whisk until fully combined.
- 4
Stir in the desiccated coconut until evenly distributed.
- 5
Sift the flour over the mixture and fold gently with a spatula — do not overmix.
- 6
Add the baking powder and salt, fold once more until the batter is smooth and homogeneous.
- 7
Pour the batter into the prepared pan and bake 40–45 minutes, or until a toothpick inserted in the centre comes out clean.
- 8
Cool in the pan for 10 minutes, then turn out onto a wire rack before serving.
💡 Chef's Tip
Swap regular milk for coconut milk to intensify the coconut flavour. A sprinkle of toasted coconut flakes on top before baking adds a beautiful golden crust.
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Same category — Desserts
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