Description
A soft, buttery Honey Roasted Coconut Cake filled with shredded coconut, sweet honey, and topped with toasted coconut flakes. Perfect for holidays, brunch, or an afternoon dessert.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup honey
1/2 cup toasted coconut flakes
Extra honey for drizzling
Instructions
1. Preheat oven to 350°F and grease an 8-inch round cake pan.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add honey and vanilla.
4. Whisk together flour, baking powder, baking soda, and salt.
5. Alternate adding dry ingredients and milk to the batter.
6. Fold in shredded coconut.
7. Pour into prepared pan and bake for 35–40 minutes.
8. Cool slightly, top with toasted coconut flakes, and drizzle with honey before serving.
Notes
Toast the coconut for extra flavor.
Use room-temperature ingredients.
Store covered for up to 3 days at room temperature or refrigerate for up to 6 days.
Delicious served with whipped cream or vanilla ice cream.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 295
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg