Coconut Cake

Name: Coconut Cake
Ingredients: 3 eggs; 375ml milk; 60g melted butter; 1 vanilla extract; 300g sugar; 100g flour; 1/2 teaspoon baking powder; 150g shredded coconut; a little more butter for greasing the pan

October 9, 2009

Quick Recipes Simple Recipes Budget Recipes Eggs Desserts

I think you have gotten used to my cakes - simple and quick. In this form, it can be served in the morning with a glass of cocoa milk - it is not very sweet. But I kept thinking and it seems to me it would go well, for a more elegant version, with chocolate glaze on top or even as a base for layer cakes.

Ingredients

3 eggs
375ml milk
60g melted butter
1 vanilla extract
300g sugar
100g flour
1/2 teaspoon baking powder
150g shredded coconut
a little more butter for greasing the pan

How to prepare coconut cake

Beat the eggs well. Add the milk and melted butter and mix well again. Add the rest of the ingredients and combine until smooth.
In a pan (30cm diameter) lined with parchment paper on the bottom and then greased with butter (also grease the sides of the pan), pour the mixture. Spread it with a knife and then gently tap the pan on the table to level the mixture.
* I used a 30cm diameter pan, and the cake comes out thin, about a finger thick, so if you want it a bit thicker you can use a smaller pan, for example 26cm
Bake in the preheated oven at 180C (350F) for 30 minutes.
Then turn the oven to grill (heat from above) and leave for about 3 minutes to form a golden crust on top.
Let it cool, run a knife around the edge of the pan to release it, and cut into squares. Serve with a glass of milk.

The cake batter

In the pan

Baked

Coconut Cake

Ingredients

How to prepare coconut cake

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