Ingredients
- 2 cups shredded coconut (sweetened or unsweetened)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
- ½ cup melted butter or vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- Add the shredded coconut, flour, sugar, milk, melted butter, eggs, vanilla extract, baking powder, and salt to a blender.
- Blend on medium speed until the batter is smooth and well combined (about 1–2 minutes). Scrape down the sides if needed.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Allow the cake to cool in the pan for 10–15 minutes before slicing. Serve warm or at room temperature.
Let me know if you’d like a version with a frosting or glaze!