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Easy Coconut Cakes

Easy Coconut Cakes

A delightful and simple recipe for coconut cakes that are moist and fluffy.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.2 cups all-purpose flour
  • 0.75 cups granulated sugar
  • 0.5 cups unsweetened shredded coconut
  • 0.5 cups butter, softened Use unsalted for better control over saltiness.
  • 2 large eggs Room temperature for better mix.
  • 0.5 cups milk Whole milk recommended.
  • 2 tsp baking powder
  • 1 tsp vanilla extract

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
  • In a large bowl, cream the softened butter and sugar until fluffy.
  • Add in the eggs one at a time, mixing thoroughly after each addition.
  • Stir in the milk and vanilla extract until well combined.
  • In a separate bowl, whisk together flour, baking powder, and shredded coconut.
  • Gradually add the dry ingredients to the wet mixture, blending until smooth.
  • Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the tin for 10 minutes before transferring to a wire rack.

Notes

These coconut cakes are great with a dollop of whipped cream on top!