I’ve had a persistent craving for coconut the past few weeks; I couldn’t get my mind off it. Thankfully, this densely aromatic, subtly sweet cake proved to be the perfect antidote.
The coconut milk in this cake doubles as both the fat and the liquid. Please don’t consider substituting low-fat coconut milk; the end result will be lackluster.
This comes together incredibly quickly. I prefer this cake as-is, but you could easily guild the lily with vanilla icing and toasted flaked coconut.
400 ml full-fat coconut milk
½ c sugar
1 t vanilla
1-1/2 c flour
2 t baking powder
½ t salt
1 c flaked sweetened coconut + extra for sprinkling
Preheat oven to 350 F. Grease and flour an 8 X 8 metal pan.
In medium bowl, whisk eggs. Add coconut milk, sugar, and vanilla. Stir gently until sugar is dissolved.
In a large bowl, combine flour, baking powder and salt. Stir through to combine. Add coconut and mix with fork to combine.
Add the wet mixture to the dry and mix with whisk until just combined. Pour into pan, and sprinkle top with another 2 tablespoons or so of coconut.
Cool on rack.