Description
This Moist Coconut Puff-Puff Cake combines the richness of coconut milk, the sweetness of sugar, and the soft texture of a puff-puff cake, making it a delightful treat for any occasion.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 cup coconut milk
2 eggs
1 tablespoon melted butter
1 teaspoon baking powder
1/2 cup shredded coconut
Instructions
- In a bowl, whisk together the eggs, sugar, coconut milk, and melted butter until smooth.
- Gradually add the flour to the wet ingredients, stirring until you have a smooth, lump-free batter.
- Gently fold in the baking powder, ensuring it’s well distributed.
- Pour the batter into a greased baking pan.
- Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- While the cake is still hot, sprinkle the shredded coconut on top.
- Allow the cake to cool slightly before serving.
Notes
- Coconut Chocolate Chip Cake: Add chocolate chips to the batter for a delicious contrast to the coconut flavor.
- Vegan Version: Use a flax egg or chia egg in place of the eggs and substitute the butter with coconut oil.
- Coconut Lime Cake: Add a teaspoon of lime zest and a tablespoon of lime juice to the batter for a zesty kick.
- Coconut Almond Cake: Stir in some chopped almonds for extra crunch and flavor.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for longer freshness.
- Reheating: Warm individual slices in the microwave for about 20-30 seconds, or in the oven at 300°F (150°C) for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 14g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
