- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Delicious coconut recipes are easy to make and healthy. They are perfect for those who want a quick and nutritious meal.”
What you need to know
- The mixture of eggs, coconut milk, and sugar creates a creamy and smooth custard.
- Wheat flour and shredded coconut give a crunchy texture to the cream.
- The salt added at the end ensures a more balanced and accentuated flavor.
- The oven temperature and signature time are crucial for the right point of the cake.
- Shredded coconut adds a touch of texture and flavor to this cake recipe.
Ingredients
Main
- 2 cups shredded coconut
- 1 cup of coconut milk
- 1 cup sugar
- 3 eggs
- 1/2 cup of all-purpose flour
- 1 tablespoon of melted butter
- A pinch of salt
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- In a bowl, beat the eggs with the sugar until smooth.
- Add the coconut milk and melted butter to the mixture and stir well.
- Incorporate the shredded coconut and all-purpose flour, mixing until everything is well combined.
- Add a pinch of salt and mix again.
- Pour the batter into the greased and floured pan.
- Bake for approximately 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Melted butter can be replaced by neutral oil to avoid adding more fat.
- For those who cannot tolerate sugar, sugar can be replaced by glucose syrup.
- To give an extra touch of texture, you can add a pinch of baking powder to the egg and sugar mixture.
Variations
- For a sweeter version, you can add 1 tablespoon of glucose syrup to the egg and sugar mixture.
- For a savory version, you can add 1 tablespoon of coarse salt to the egg and sugar mixture.
- For a juicier version, you can add 1 tablespoon of butter to the egg and sugar mixture.
Substitutions
- Coconut milk can be replaced by whole milk if you prefer a more intense flavor.
- To add more texture, you can add 1 tablespoon of cocoa powder to the mixture.
- If you prefer, melted butter can be replaced by vegetable oil.
How to store
Coconut cake recipes can be kept in an airtight package for up to 3 days. After this, it is better to freeze the cake for prolonged preservation.
Can it be frozen?
- Yes, coconut cake recipes can be frozen.
- After freezing, the cake should be thawed at room temperature and cut into slices for better storage.
- To defrost, it is recommended to leave the cake at room temperature for about 30 minutes before cutting.
What to serve with
- This coconut cake recipe is perfect accompanied by tea or coffee.
- A good option is to serve with lemon tea or a piece of toast.
- You can also serve with a banana sweet or a lighter dessert.
Frequently asked questions
How do I reduce the sugar?
You can replace sugar with glucose syrup to reduce sugar and maintain the cake's flavor.
What is the amount of butter I should use?
You should add 1/2 cup of melted butter to the mixture.
What to do if the egg and sugar mixture is not homogeneous?
Beat the eggs and sugar well until the mixture is completely homogeneous.
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