Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Print
Pin
4.37
from
11
votes
Easy Coconut Cake with Icing
Coconut cake is one
of the most popular cakes, it’s a moist cake, and a simple icing topped with
toasted coconut can enhance its flavor.
Course
Cake
Cuisine
American
Keyword
Easy coconut cake
Prep Time
15
minutes
Cook Time
26
minutes
Servings
6
people
Calories
111
kcal
Author
Muna Kenny
Ingredients
FOR THE CAKE
1 ¼
cup
all-purpose flour
1
teaspoon
baking powder
½
teaspoon
baking soda
Pinch
of salt
¼
cup
oil
2
tablespoon
melted unsalted butter
¾
cup
sugar + 1 tablespoon
2
large eggs
1
teaspoon
vanilla
½
cup
whole milk
½
cup
shredded sweetened coconut
FOR THE ICING AND TOPPING
½
cup
confectioner’s sugar
1
tablespoon
milk
you might need more
¼
cup
toasted shredded coconut
Instructions
FOR THE CAKE
Preheat oven to 350F/180Line 4, 4x 2-inch baking loaf pans with parchment paper.
Whisk the flour, baking powder, baking soda, and pinch of salt. Keep aside.
In a different bowl, add the eggs and vanilla, and beat for three minutes.
Add the sugar to the eggs and beat for three more minutes.
Add the oil, butter, and milk to the eggs and beat for one minute.
Add the dry ingredients to the wet and mix gently.
Add the coconut and fold the batter for few seconds.
Pour the batter in four mini loaf pans and bake for 26 minutes or until a toothpick inserted in the middle comes out clean.
FOR THE ICING
Gradually add the milk to the icing sugar until it reaches the consistency you want.
Pour the icing over the coconut cake and sprinkle with toasted coconut.
Nutrition
Calories:
111
kcal