Ingredients
– 2 cups all-purpose flour
– 1½ cups granulated sugar
– 1 cup coconut milk
– ½ cup unsalted butter, softened
– 3 large eggs
– 1 tablespoon baking powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 1 cup shredded coconut (sweetened or unsweetened based on preference)
– For the glaze:
– 1 cup powdered sugar
– 2 tablespoons coconut milk
– 1 teaspoon vanilla extract
Equipment Needed
– Mixing bowls
– Rubber spatula
– Electric mixer or whisk
– 9×13-inch baking pan
– Measuring cups and spoons
– Cooling rack
– Small saucepan (for glaze)
– Sifter (optional)
Step-by-Step Instructions
To begin, preheat your oven to 350°F (175°C). Greasing the 9×13-inch baking pan is crucial to prevent sticking. I like to use a bit of butter for greasing, and then I dust it with flour. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the softened butter with the eggs, coconut milk, and vanilla extract until it’s smooth and creamy. Gradually, add the wet ingredients to the dry mixture and stir until just combined—don’t overmix! Make sure to fold in the shredded coconut gently. (See the next page below to continue steps…)