Coconut Cake Recipe (Coconut Cake)
Ingredients
- Flour: 250 g (fluid wheat flour (type T45 or T55)).
- Grated coconut: 100 g (dry or freshly grated).
- Sugar: 150 g to 200 g (depending on your taste).
- Butter: 125 g (softened).
- Eggs: 3 large eggs.
- Milk: 100 ml (or coconut milk for even more flavor).
- Baking powder: 1 sachet (approximately 11 g or 1 tablespoon).
- Aromas: 1 teaspoon of vanilla extract or a pinch of nutmeg.
- Salt: 1 very small pinch.
Instructions
1. Blanch the butter and sugar:
- In a large bowl, beat the softened butter and sugar together until the mixture becomes pale and creamy.
2. Add the eggs:
- Add the eggs one at a time, beating well after each addition. Add the vanilla or nutmeg at this step.
3. Mix the dry ingredients:
- Sift together the flour and baking powder.
- Add the flour to the butter mixture alternately with the milk.
- Add the grated coconut (keep a little bit to sprinkle on top if you like).
4. Cooking:
- Butter a cake mold and dust it with a little flour.
- Pour the batter into the pan and smooth the top.
- Bake in a preheated oven at 180°C for approximately 35 to 45 minutes.
- Check for doneness with a toothpick; If it comes out clean, the cake is ready!
5. Finishing touches:
- Let cool for 10 minutes before unmolding. You can sprinkle a little extra coconut or a little icing sugar on top.