I added eggs to grated coconut, how come I haven’t made this recipe before.
This coconut egg cake is a delightful dessert that’s easy to make and perfect for any occasion. Its moist texture and subtle coconut flavor make it a crowd-pleaser.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Granulated Sugar | 1 cup |
| Grated Coconut | 1 cup |
| All-Purpose Flour | 1 cup |
| Unsalted Butter (melted) | 1/2 cup |
| Baking Powder | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt cake pan or a 9-inch round cake pan.
- Combine Wet Ingredients: In a large bowl, beat eggs and sugar until light and fluffy. Gently fold in melted butter and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined.
- Fold in Coconut: Gently fold grated coconut into the batter.
- Bake the Cake: Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely. Serve plain or with powdered sugar.
