The super soft coconut cake, easy and tasty for finishing a dinner with friends and family.
Welcome to the sweet tooth paradise! Today we prepare together the Coconut Cake, a super soft and irresistible dessert that combines the exotic sweetness of coconut with enveloping depth.
This cake, simple to make but impressive, is perfect for breakfast, a hearty snack, or to end a meal with a sweet and comforting note. The combination of these two classic ingredients creates a flavor balance that will win over both children and adults. Its moist texture and ease of preparation make it a ‘wildcard’ in the kitchen, ideal even for those new to baking.
Prepare the bowls: the aroma that will invade your kitchen promises a pleasure that’s hard to resist!”
Whether for the whole family’s snack, believe me, it will leave you amazed by its flavor and simplicity.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Super Soft Coconut Cake Ingredients
- 2 cups all-purpose flour (weak)
- 1 cup gluten-free coconut flour
- 1/4 cup butter
- 3 eggs (medium)
- 1/2 cup sugar
- 1 packet baking powder
- 1/2 cup milk
- to taste grated coconut (shredded)
- 1 tablespoon unsweetened cocoa powder
Tools
- 1 Springform Pan
- 1 Spatula
- 1 Electric Whisk
Preparation of Super Soft Coconut Cake
To prepare the coconut cake, first mix the all-purpose flour with the coconut flour, baking powder, and cocoa in a bowl.
Preheat the oven to 350°F (static). Butter and flour a round baking pan of 9-10 inches in diameter, or line it with parchment paper.
In another bowl, break the eggs, add the sugar, and beat with the electric whisk until you have a frothy and almost white mixture.Work the butter with the help of a fork until creamy, then add it to the eggs while still mixing with the electric whisk.
Now, using a rubber spatula or wooden spoon, start to incorporate the previously mixed flours gradually, alternating with room temperature milk.
Mix well to incorporate everything, trying to finish with the flour.Carefully fold 40 g of grated coconut into the batter, mixing briefly. Leave some aside for decoration at the end.
Butter and flour a springform pan 9 or 10 inches in diameter (the smaller the pan, the taller your cake will be).
Pour the coconut cake batter into the pan and bake in the middle rack of the oven for at least 40 minutes.
Before taking it out of the oven, always do the toothpick test; if it comes out dry, your cake is cooked just right.
Remove from the oven and let cool before removing it from the pan.Place your coconut cake on a serving plate, sprinkle with grated coconut (shredded)
ENJOY YOUR MEAL
Advice
The coconut cake keeps perfectly for 3 or 4 days when covered with a glass dome. It is very suitable for being filled with pastry cream or meringue or chantilly.
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