Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup canned coconut milk (or whole milk)
- ½ cup shredded sweetened coconut
- ½ cup dulce de leche (plus extra for drizzling)
- 1 cup whipped cream or frosting of choice
- Optional: toasted coconut flakes for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment paper).
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine: Add the dry ingredients to the butter mixture in 2 parts, alternating with the coconut milk. Mix until just combined. Gently fold in the shredded coconut.
- Bake: Pour half of the batter into the prepared pan. Spread half of the dulce de leche over the batter (use a spoon or piping bag). Add the remaining batter on top and smooth the surface.
- Swirl: Using a butter knife, gently swirl the dulce de leche into the batter to create a marbled effect.
- Bake: Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Decorate: Once cooled, frost with whipped cream or your preferred frosting. Drizzle extra dulce de leche over the top and sprinkle with toasted coconut flakes if desired.
- Serve: Slice, serve, and enjoy this decadent coconut dulce de leche treat!
Would you like a version for cupcakes, a layer cake, or tips for making it extra moist? Just say so!