Ingredients
- 2 cups shredded coconut (unsweetened or sweetened)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk (or coconut milk for extra coconut flavor)
- ½ cup melted butter (or vegetable oil)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan or line with parchment paper.
- Blend: Add the shredded coconut, flour, sugar, eggs, milk, melted butter, vanilla, baking powder, and salt to a blender. Blend until smooth and fully combined — about 30-60 seconds.
- Pour & Bake: Pour the batter into the prepared cake pan. Tap gently to remove air bubbles.
- Bake: Bake for 30–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or top with toasted coconut if desired.
Would you like a version that’s gluten-free, dairy-free, or extra moist? I can adjust it for you!