Escape to the tropics with this enchanting coconut cake. Its incredibly moist texture and exotic aroma will delight every palate. Easy to make with just 15 minutes of preparation, this dessert instantly transports you to island sunshine. A simple recipe that guarantees success every time!
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Melt the butter in the microwave or in a double boiler and let it cool slightly while you prepare the other ingredients.
- 2
In a large bowl, beat the eggs with the sugar until the mixture whitens and becomes light and frothy.
- 3
Add the flour, baking powder and salt, then gently incorporate the coconut milk and warm melted butter. Mix until you get a homogeneous batter without lumps.
- 4
Add the shredded coconut and, if desired, the sweetened condensed milk to enhance the moistness and richness.
- 5
Pour the batter into a cake pan previously buttered and floured, or lined with parchment paper.
- 6
Bake at 180°C (convection) for 35 to 40 minutes. The cake is cooked when golden brown and a knife inserted in the center comes out clean.
- 7
Let the cake cool slightly before unmolding. Generously sprinkle with shredded coconut for an appetizing finish.
- For softer coconut: soak shredded coconut in coconut milk for 10 minutes before incorporating.
- Lighter variation: replace coconut milk with plain yogurt for an airier version.
- For caramelized crust: sprinkle brown sugar on top before baking.
- Storage: 3-4 days in an airtight container at room temperature.
