Photo: David Holifield
coconut cake
14 ingredients
Serves 6
openrecipes
Gorgeous and moist coconut cake and so easy to make. Coconut milk can be substituted for cows milk and you can also leave out the coconut all together...but who would want to. Can also very easily be doubled for a lovely layer cake.
Estimated Nutrition (whole recipe, rough)
1179
Calories
30g
Protein
58g
Fat
131g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 cup granulated white sugar
- 1/2 cup melted butter
- 3 1/2 tblsp desiccated coconut
- 3/4 cup coconut milk/ cows milk
- 3 eggs
- Pinch of salt
- For the butter cream
- 150g butter
- 2 cups icing sugar
- 2 tbsp coconut milk/ cows milk
- 1 tbsp vanilla extract
- Toasted desiccated coconut
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes