Caribbean coconut cake// In Susie Kitchen

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: sweetened shredded coconut

Unsweetened coconut flakes provide a healthier option with less sugar.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is a lower-calorie alternative, while whole milk is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor, while margarine is often cheaper.

cream of coconut

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is a richer alternative, while heavy cream is more widely available.

Blend coconut with water to make coconut milk, straining it afterward.

Cream together brown sugar and butter in a mixing bowl.

Add 2 room temperature eggs to the mixture, beating well after each addition.

Add a little extra vanilla extract to the mixture for flavor.

In a separate bowl, combine flour and baking powder.

Add a pinch of salt and a small amount of grated nutmeg to the flour mixture.

Mix together 1 cup of evaporated milk and 1 and 2/3 cups of coconut milk, then add to the mixture.

Gently mix the wet ingredients into the dry ingredients using a spoon.

Add 2 teaspoons of sugar and 1 teaspoon of cinnamon to the coconut mixture.

Optionally, add 1 teaspoon of ground flaxseed to the batter.

Fold in the unsweetened shredded coconut gently until combined.

Grease the baking pan and pour the batter into it.

Bake in the oven until done, checking for doneness with a toothpick.

Allow the cake to cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens