Servings: 8 pieces
Calories: 250kcal
Cost: $10
Equipment
- Mixing bowl
- Whisk
- Spatula
- Cake pan
- Oven
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sodium bicarbonate (baking soda)
- 1/4 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 can condensed milk
- 1/2 cup grated coconut
Instructions
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk until evenly distributed.
- In another bowl, whisk the eggs until frothy, then stir in the vegetable oil, coconut milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix.
- Pour the batter into a greased cake pan and bake in a preheated oven at 350°F (180°C) for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is still warm, poke holes in the surface with a fork and pour the condensed milk over the top. Sprinkle grated coconut on top and let it cool before slicing.
Notes
For a dairy-free option, substitute condensed milk with coconut cream mixed with honey. Toasting the grated coconut adds a nutty flavor and crunchy texture. To prolong shelf life, store in an airtight container and refrigerate after two days. The cake can be frozen for up to three months; just remember to thaw overnight in the fridge before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 150IU | Calcium: 50mg | Iron: 0.5mg
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