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–+ servings
Plain Coconut Cake
This Plain Coconut Cake offers a delicate balance of buttery richness and tropical sweetness, using simple pantry ingredients and either fresh or dried coconut. It's a humble, nostalgic dessert that can be served as either a loaf or a layered cake. Its straightforward preparation and flexibility make it a reliable go-to for everyday enjoyment or as a sweet addition to gatherings. The texture is moist with flecks of coconut throughout, giving it a unique crumb that distinguishes it from traditional sponge or butter cakes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 295 kcal

Ingredients
  

  • ⅓ cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • ½ cup milk (adjust if using fresh coconut)
  • 1 cup coconut (fresh or dried, grated)
  • ⅓ tsp salt (level)
  • 2 cups all-purpose flour
  • 2 tsp baking powder (level)

Instructions
 

Step 1: Cream Butter and Sugar

  • Beat the butter with half of the sugar until light and fluffy.

Step 2: Add Eggs and Remaining Sugar

  • Add well-beaten eggs and the remaining sugar to the creamed mixture. Mix until smooth.

Step 3: Add Liquids and Coconut

  • Stir in the milk and coconut.
  • Note: If using fresh grated coconut, slightly reduce the milk to compensate for moisture content.

Step 4: Combine Dry Ingredients

  • In a separate bowl, sift together flour, salt, and baking powder.

Step 5: Combine and Beat

  • Gradually add the dry mixture to the wet mixture. Beat well until smooth.

Step 6: Prepare Pan and Bake

  • Pour batter into a greased loaf or layer cake pan.

Step 7: Bake

  • Bake at 325°F (163°C) for about 45 minutes or until a toothpick inserted in the center comes out clean.

Tips

  • Use sweetened shredded coconut for extra sweetness and moisture.
  • Substitute almond extract for a nuttier flavor twist.
  • For a citrus spin, add 1 tsp lemon or orange zest.
  • Top with a coconut glaze made from powdered sugar and coconut milk.
  • Bake in mini loaf pans for individually portioned servings.

Nutrition

Calories: 295kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 190mgPotassium: 110mgFiber: 1.5gSugar: 22gVitamin A: 290IUVitamin C: 0.3mgCalcium: 60mgIron: 1.2mg
Keyword butter cake, coconut cake, from scratch, layer cake, loaf cake, retro dessert, vintage baking
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