Caribbean Coconut Cake Recipe.

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.

Preheat oven to 302°F / 150 °C. Grease the cake pan.

Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy.

In a separate bowl, sift and mix together the dry ingredients - flour, baking powder, cinnamon, ginger, nutmeg.

Add shredded coconut and mix until combined.

Stir creamed butter mixture, alternating with coconut milk, into flour mixture, slowly folding until batter is just mixed.

Pour the cake mixture into your prepared baking pan and bake at 302°F / 150 °C for 1 hr 15 minutes, or until a wooden skewer inserted in the middle comes out clean.

Cool for at least 15 minutes before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens