Description
A light, airy cake that combines the sweetness of coconut with a creamy whipped topping, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 cups whipped cream
- 1 cup sweet shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, and salt in one bowl; set aside.
- Beat the softened butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
- Top the cooled cake with whipped cream and sprinkle with shredded coconut.
Notes
To enhance freshness, prepare the cake a day in advance and top with whipped cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Coconut Cake, Dessert, Summer Cake, Whipped Cream, Light Cake