COCONUT CAKE RECIPE|| COOKING WITH GRANNY EP #8 || TERRI-ANN’S KITCHEN

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.

Mix the grated coconut in a bowl.

Add 2 cups of flour and mix it up.

Add 1.5 cups of sugar to the mixture.

Add cinnamon, nutmeg, and a pinch of salt.

Add ginger for flavor and mix well.

Gradually add 2 cups of water to form the batter.

Add vanilla essence and mix until combined.

Pour the batter into a greased pan and knock it to remove air bubbles.

Bake in the oven for 1 hour.

Check if the cake is done by inserting a stick; it should come out clean.

Allow the cake to cool for about 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens