Skip to content
Ingredients
100g (1/2 cup) unsalted butter
100g (1/2 cup) caster sugar
2 whole eggs (approximately 50g each)
1/2 tsp vanilla extract
100g (2/3 cup) cake flour
1.5g (1/2 tsp) baking powder
20ml (4 tsp) fresh milk
30g (1/3 cup) dried shredded coconut
Directions
Prepare the Pan:
Preheat your oven to 170°C (340°F).
Grease a 15x4x9cm loaf pan and line it with parchment paper.
Cream the Butter and Sugar:
In a large bowl, beat the unsalted butter and caster sugar together until light and fluffy.
Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, sift together the cake flour and baking powder.
Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Stir in the fresh milk and dried shredded coconut until evenly distributed.
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake at 170°C (340°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Enjoy your delicious Coconut Butter Cake!
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a hot cup of tea or coffee for a delightful afternoon treat.
Cooking Tips
Make sure the butter is at room temperature for easier creaming.
Do not overmix the batter to keep the cake light and tender.
For added flavor, toast the dried shredded coconut lightly before adding it to the batter.
Nutritional Benefits
Coconut: Provides dietary fiber and healthy fats.
Eggs: A good source of protein and essential nutrients.
Dietary Information
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use a gluten-free flour blend instead of cake flour.
Storage
Refrigerate: Store the cake in an airtight container at room temperature for up to 3 days.
Freeze: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
Why You’ll Love This Recipe
Rich Flavor: The combination of butter and coconut creates a deliciously rich flavor.
Moist and Tender: The cake is wonderfully moist and tender, perfect for any occasion.
Simple Ingredients: Easy to make with simple, everyday ingredients.
Conclusion
This Coconut Butter Cake is a delectable dessert that is sure to impress with its rich flavor and tender texture. Whether you’re serving it for a special occasion or enjoying it as an everyday treat, this cake is a must-try. Enjoy every bite!
