Ingredients
- 2 cups shredded coconut (sweetened or unsweetened)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk (whole or coconut milk)
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Add all the ingredients to a blender: shredded coconut, flour, sugar, eggs, milk, melted butter, vanilla extract, baking powder, and salt.
- Blend on medium speed for about 1–2 minutes, or until smooth and well combined.
- Pour the batter into the prepared cake pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy! Optionally, dust with powdered sugar or top with whipped cream.
Would you like me to add a tip, like using toasted coconut on top? 🌴✨