It’s easy to make, too - I simply drop the ingredients into the food processor and quickly mix them. This quick cake only needs about 30 minutes in the oven. I love coconut and use it in many recipes, including coconut haystacks, coconut clusters, and coconut macaroons. I especially adore this coconut cake. It’s moist, fluffy, and coconutty, and it’s so easy to make! It’s just perfect with a cup of coffee, and I’ll go ahead and admit it - I sometimes have it for breakfast, especially on weekends.
Ingredients
Recipe Card
Butter: I use unsalted butter to grease the pan. Eggs: I use large eggs in almost all of my recipes, this one included. Canned coconut milk: Make sure you use full-fat coconut milk. Sweetener: I use stevia. You can use a granulated sweetener instead. Coconut extract: It’s important here. It adds a lot of flavor to the cake. Unsweetened shredded coconut: Make sure you don’t use reduced-fat coconut. It’s too dry. Coconut flour: Try to measure it by weight and not by volume. It’s extremely absorbent, so each gram makes a difference. Baking powder: Make sure it’s fresh. And if you need it to be gluten-free, please verify that it is.
Simply place all the ingredients (except the butter) in your food processor’s bowl and process them until combined. Transfer the thick batter to a buttered 9-inch glass or ceramic pie plate. Use a rubber spatula to smooth the top out. Cool the cake for 15 minutes, then slice it into eight slices and serve. As discussed above, you can frost it if you wish. You can also dust it with a powdered sweetener to make it look prettier. I briefly warm them up in the microwave prior to enjoying, 5-10 seconds per slice. You can also freeze individual slices in freezer bags.
