Description
A delicious and moist coconut cake made without flour, perfect for those looking for a gluten-free dessert.
Ingredients
Scale
- 2 cups shredded coconut
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix together the shredded coconut, sugar, and baking powder.
- In another bowl, whisk the eggs, coconut milk, and vanilla extract until well combined.
- Combine the wet and dry ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
- For added flavor, consider adding a pinch of cinnamon.
- This cake can be topped with whipped cream or a coconut glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg