Description
A delicious coconut cream cake topped with whipped topping and toasted coconut.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs (room temperature)
- 1 cup full-fat coconut milk (shaken)
- 2 tsp pure vanilla extract
- 1 cup sweetened shredded coconut (toasted)
- 1 cup whipped topping (store-bought or homemade)
- 1 cup cream of coconut
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the eggs, coconut milk, and vanilla extract; mix until smooth.
- Pour batter into the prepared dish and bake for 25-30 minutes until golden brown.
- Cool slightly, then poke holes in the cake using the handle of a wooden spoon.
- Pour cream of coconut over the warm cake so it seeps into the holes; chill for at least one hour.
- Top with whipped topping and toasted coconut before serving.
Notes
- Make sure the eggs are at room temperature for better mixing.
- Chilling the cake enhances the flavor of the cream of coconut.
- This cake can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg