Coconut-Coconut Milk Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1/2 cup sweetened shredded coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, sift together the flour, baking powder and salt; set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Beat in the dry ingredients alternately with the coconut milk, mixing just until incorporated. Fold in the coconut.
4. Spread batter into the prepared pan.
5. Bake for 25 to 30 minutes in the preheated oven, or until the top is golden brown and a knife inserted into the center of the cake comes out clean.

Interesting Facts

• The addition of coconut milk to the batter adds a rich and creamy flavor.
• This cake is perfect for any special occasion or as a delicious everyday dessert.
• Using sweetened shredded coconut adds a subtle sweetness to the cake.