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.
of the most popular cakes, it’s a moist cake, and a simple icing topped with
toasted coconut can enhance its flavor.
Servings 6 people
Calories 111kcal
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: 111kcal