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This simple coconut cake recipe is one of my favorites because I love coconut. The recipe has been mostly eyeing the ingredients, so I tried to write a recipe. This has been in my family for years.
Ingredients
- 1 ½ cups shredded coconut
- 1 cup white sugar
- 2 cups all-purpose flour
- 2 eggs, room temperature
- ½ cup milk, or more as needed
- ¼ cup simple syrup, or to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Step 2
Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Form a well in the center.
Step 3
Whisk eggs together in a small bowl and pour into the well. Add enough milk to reach a slightly thickened but runny texture. Pour batter into the prepared pan.
Step 4
Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Step 5
Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.
Recipe Tips
For a better-tasting syrup, add rose water or coconut extract.You can pour syrup over individual slices rather than the entire cake.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 184 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat5g | 27% |
| Cholesterol21mg | 7% |
| Sodium15mg | 1% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber2g | 6% |
| Total Sugars14g | |
| Protein3g | |
| Vitamin C0mg | 1% |
| Calcium17mg | 1% |
| Iron1mg | 6% |
| Potassium83mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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