Ingredients
Coconut milk – 1 cup – Use full fat canned for best flavor, can sub almond milk
Coconut flour – 1/2 cup – Use almond or oat flour for a different twist
Large eggs – 2 – Room temperature for even consistency
All-purpose flour – 3/4 cup – Replace with whole wheat for extra fiber
Granulated sugar – 3/4 cup – Use coconut sugar for a caramel flavor
Baking powder – 1 tsp – Helps lift the cake
Baking soda – 1/2 tsp – Balance acidity from coconut flour
Sea salt – 1/4 tsp – Enhance overall flavor
Unsalted butter – 2 sticks – Room temperature for creamy texture
Pure vanilla extract – 2 tsp – Substitute with coconut extract for stronger flavor
Water – 1-2 tbsp – Add as needed for consistency
Instructions
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan
In a large bowl, cream unsalted butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each addition
Mix in vanilla extract
In a separate bowl, combine coconut flour, all-purpose flour, baking powder, baking soda, and sea salt
Alternate adding the dry ingredient mixture and coconut milk to the wet mixture, beginning and ending with the dry ingredients
Add water as needed to achieve a smooth batter
Pour batter into prepared cake pan
Bake for 25 minutes or until a toothpick inserted in the center comes out clean
Let cool completely before serving
Notes
For halal compliance, use certified halal butter and eggs
For a non-dairy option, substitute with vegan butter and almond milk
Store in an airtight container at room temperature for up to 2 days
Add shredded coconut for extra texture
- Prep Time: 45
- Cook Time: 25
- Category: Tropical Dessert Recipes
- Method: Baking
- Cuisine: Tropical/Exotic
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg