Coconut Cake! This recipe surprised my kids! Super easy and delicious snack

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Desiccated coconut is more affordable and has a longer shelf life.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream offers a dairy-free option and maintains a rich texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is a dairy-free alternative.

Crack open the coconut and remove it from the shell.

Grate the coconut and ginger together using a hand grater.

Transfer the grated coconut and ginger to a bowl.

Add sugar to the bowl and mix well.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Add self-rising flour, salt, cinnamon, and nutmeg to the bowl and mix.

Combine vanilla extract with water and pour it into the mixture.

Mix until fully combined, ensuring the batter is not too runny or thick.

Line a baking tray with baking paper and spread the batter evenly using a spatula.

Bake in the preheated oven for 20-25 minutes or until the top is golden brown.

Check on the cake after 25 minutes and remove it once the top is golden brown.

Slice the cake and serve while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens