Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened shredded coconut
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 cup coconut milk
– 1 tbsp baking powder
– 1 tsp vanilla extract
– ¼ tsp salt
Equipment Needed
– Mixing bowls
– Hand mixer or stand mixer
– 9-inch round cake pans
– Parchment paper
– Offset spatula
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). While that happens, I usually prepare my cake pans by greasing them and placing a round of parchment paper at the bottom to prevent sticking. In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy, which usually takes about 2-3 minutes with my hand mixer. This step is crucial, as it adds air to the mixture and makes for a light, fluffy cake. (See the next page below to continue steps…)