Ingredients
- Cake:
- 3 1/4 cups (390 g) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (300 ml) canned coconut milk
- Topping:
- 1 1/4 cups (300 ml) heavy cream, cold
- 6 tablespoons (90 ml) coconut milk, cold
- 3–4 tablespoons (20–28 g) confectioners’ sugar
- 1 1/2 cups (128 g) sweetened shredded coconut, toasted if desired
Instructions
- Preheat oven to 350°F (175°C). Line a 9" x 13" x 2" baking pan with parchment paper and lightly grease.
- Whisk together flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla extract.
- Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of coconut milk. Mix just until combined.
- Transfer batter to prepared pan and spread evenly. Tap pan gently on countertop to remove air pockets.
- Bake for 35–40 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the topping, place cold heavy cream and coconut milk in a chilled bowl. Whip with an electric mixer on low, gradually increasing to high speed.
- When cream begins to thicken, add confectioners’ sugar and continue whipping until stiff peaks form.
- Spread whipped cream over cooled cake. Sprinkle with shredded coconut, pressing gently so it sticks. Serve chilled.
Notes
- Toast shredded coconut for extra flavor before sprinkling on top.
- Ensure coconut milk and heavy cream are cold for best whipped cream results.
- Store cake in the refrigerator to maintain whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
