Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened coconut milk
- 1/2 cup coconut cream
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and then mix in sugar, coconut milk, coconut cream, vegetable oil, and vanilla bean paste until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Pour the batter into the prepared cake pan and sprinkle the shredded coconut on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve with whipped cream or fresh fruit, if desired.
- Prep Time: 15
- Cook Time: 30