Fresh Coconut Cake(16 Servings) – a delicious recipe with all-purpose flour, baking powder, salt, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour, baking powder and salt together.
2
Grease and lightly flour three 9-inch cake pans.
3
In a large mixing bowl, cream butter and sugar, using an electric mixer if possible.
4
Add eggs, one at a time, mixing well after each addition.
5
The mixture should be smooth and creamy.
6
Using a spoon, add one-third of the milk.
7
Repeat until flour and milk are incorporated.
8
It is important that ingredients be folded in; batter should not be beaten after flour has been introduced.
9
Stir in vanilla. Distribute batter evenly among three cake pans and bake in a preheated 350u00b0 oven for about 30 minutes, or until layers are golden brown and spring back when gently pressed in the middle. Cool for about 5 minutes and turn layers out of pans.
1737
kcal
Calories
62
g
Fat
263
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 c. all-purpose flour, plus extra for dusting the pans, 1 Tbsp. baking powder, 1/2 tsp. salt, 1 c. (2 sticks) butter (room temperature), plus extra for greasing pans, and more.
Yes, Fresh Coconut Cake(16 Servings) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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