Shredded Coconut Cake Recipes
Ingredients
Making a delicious and moist shredded coconut cake starts with gathering the necessary ingredients. For this recipe, you’ll need all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, coconut extract, and shredded coconut. You’ll also need some whole milk for the perfect texture and flavor. You’ll need about one cup of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, one-fourth teaspoon of salt, one-half cup of butter, one cup of sugar, two eggs, one teaspoon of coconut extract, one cup of whole milk, and one cup of shredded coconut.
Instructions
Now that you have all of your ingredients, you’re ready to get baking. Start by preheating the oven to 350 degrees. Then, grease a 9-inch round cake pan with some butter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the bowl aside. In a large bowl, beat together the butter and sugar until they are light and fluffy. Add the eggs one at a time, beating after each one. Then, add the coconut extract and mix until everything is well combined. Add the flour mixture to the large bowl and mix until it’s just about combined. Then, add the milk and mix until everything is well combined. Finally, fold the shredded coconut into the mixture. Pour the batter into the greased cake pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition
This shredded coconut cake is a great treat for those who are watching their sugar and fat intake. One serving of this cake has about 250 calories, with 10 grams of fat and 32 grams of sugar. It also contains 4 grams of protein and 3 grams of dietary fiber. If you’re looking for a healthier alternative, you can try using low-fat milk and extra-virgin coconut oil instead of butter. You can also use a sugar substitute, such as stevia or monk fruit sweetener, instead of regular sugar. This will reduce the amount of calories, fat, and sugar in each serving.
Serving Ideas
This shredded coconut cake is delicious served as-is or with some fresh fruit. It also makes a great accompaniment to a scoop of ice cream. If you’re looking for something a little more decadent, you can top the cake with some caramel sauce or a chocolate ganache. You can also use it as a base for a coconut cream pie. The possibilities are endless!
Storing the Cake
Shredded coconut cake is best served the day it’s made, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. If you’d like to keep the cake for longer, you can freeze it for up to two months. To thaw the cake, place it in the refrigerator overnight. You can also reheat the cake in the oven or microwave.
Tips and Tricks
For an even more flavorful cake, try toasting the shredded coconut before adding it to the batter. This will give the cake a richer flavor. You can also use a different type of milk, such as almond milk or coconut milk, for a different flavor. If you’d like to make the cake even more moist, try adding a tablespoon of coconut oil to the batter. Finally, if you’d like to add some extra sweetness, you can top the cake with some coconut flakes or a drizzle of honey.
Conclusion
Shredded coconut cake is a delicious and moist cake that is sure to please. With its rich coconut flavor and light texture, it’s a great addition to any dessert table. Whether you’re serving it on its own or as part of a larger dessert, it’s sure to be a hit. With its simple ingredients and easy instructions, it’s a great cake for beginner bakers. So, if you’re looking for a delicious and easy dessert, why not try making a shredded coconut cake?
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