Description
A moist, fluffy coconut cake inspired by the beloved West African puff-puff! This easy bake is packed with tropical flavor from coconut milk and shredded coconut—perfect for brunch, tea time, or an after-dinner treat.
Ingredients
2 cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ cup shredded coconut
1 cup coconut milk
2 large eggs
1 tablespoon melted butter
Instructions
Preheat your oven to 350°F (180°C). Lightly grease and flour a 9-inch cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, and shredded coconut.
In a separate bowl, whisk the eggs, coconut milk, and melted butter until well combined.
Gradually stir the wet mixture into the dry ingredients, mixing until just combined—don’t overmix!
Pour the batter into your prepared pan and smooth the top with a spatula.
Bake for 25–30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the pan before transferring to a wire rack. Serve warm or at room temperature.
Notes
Use room-temperature eggs for better texture.
Avoid overmixing to keep the crumb tender.
For added flair, sprinkle more shredded coconut on top mid-bake or glaze with a simple coconut icing.
- Prep Time: 10
- Cook Time: 30
- Category: Cake
- Method: Baking
- Cuisine: Tropical Fusion