Ingredients
Method
Step 1: Preheat Oven
- Start making Cake First by preheating your oven to 350°F (175°C). Grease a round 8-inch cake pan and line it with parchment paper. This simple step ensures your cake won't stick.
Step 2: Mix Dry Stuff
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixes the dry ingredients evenly for a perfect rise.
Step 3: Cream Butter & Sugar
- In your largest mixing bowl, whip the room-temperature butter and sugar. Keep going until the mixture looks light, airy, and almost like a creamy frosting This adds air, making the cake soft.
Step 4: Combine Wet Ingredients
- Next, crack the eggs in one by one, mixing after each one. Then, pour in the vanilla extract. Then, gently mix in the coconut milk and tender coconut water.
Step 5: Bring It All Together
- Gradually add the dry flour mixture to the wet ingredients. Fold everything together gently until just combined. Avoid overmixing. Finally, fold in the finely grated tender coconut meat.
Step 6: Bake and Cool
- Gently pour your batter into the waiting pan. Pop it in the oven for about half an hour. You'll know it's done when you can stick a toothpick in the middle and it comes out clean, with no sticky batter attached. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For an extra coconutty flavor, you can toast some shredded coconut and sprinkle it on top of the cake after it has cooled. This adds a lovely crunch and makes it look even more special. Enjoy your baking
*Percent Daily Values are based on a 2,000 calorie diet.
Table of Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 320 | |
| Total Fat | 14g | 18% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 85mg | 4% |
| Total Carbohydrate | 45g | 16% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 26g | |
| Protein | 4g | |
| Vitamin C | 0.5mg | 1% |
| Calcium | 45mg | 4% |
| Iron | 1.5mg | 8% |
| Potassium | 110mg | 2% |