Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and ensure the oven rack is positioned in the center.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition until the batter becomes smooth.
- Mix in the vanilla extract and milk until fully combined, ensuring a cohesive batter.
- In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut, then gradually fold into the wet ingredients.
- Grease your cake pan and pour the batter in, smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While cooling, whip the heavy cream until stiff peaks form.
- Once cool, frost the cake with the whipped cream and add extra shredded coconut on top for decoration.
Nutrition
Notes
For best results, ensure that your butter, eggs, and milk are at room temperature. Store any leftovers in an airtight container in the fridge for up to 3 days.