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
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Preheat your oven to 350°F (180°C). Lightly grease and flour a 9-inch cake pan.
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In a large bowl, whisk together the flour, sugar, baking powder, and shredded coconut.
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In a separate bowl, whisk the eggs, coconut milk, and melted butter until well combined.
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Gradually stir the wet mixture into the dry ingredients, mixing until just combined—don’t overmix!
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Pour the batter into your prepared pan and smooth the top with a spatula.
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Bake for 25–30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
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Cool for 10 minutes in the pan before transferring to a wire rack. Serve warm or at room temperature.
Notes
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Use room-temperature eggs for better texture.
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Avoid overmixing to keep the crumb tender.
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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