Name: Samoan Coconut Cake
Yield: 4
Cuisine: Samoa
Ingredients: 2.00 cups all-purpose flour; 1.00 teaspoons baking powder; 0.00 teaspoon baking soda; 0.00 teaspoon salt; 1.00 cup butter, softened; 2.00 cups sugar; 4.00 large eggs; 1.00 teaspoon vanilla extract; 1.00 cup coconut milk; 2.00 cups shredded coconut; 1.00 cup heavy cream; 0.00 cup powdered sugar; 1.00 teaspoon vanilla extract; 0.00 cup toasted coconut flakes

Samoan Coconut Cake

A moist and delicious cake with a hint of coconut

Preparation time: 20 Minutes

Cooking time: 35 Minutes

Total duration: 55 Minutes

Calories: 325 kcal, Fat: 17 g, Saturated Fat: 11 g, Cholesterol: 79 mg, Sodium: 204 mg, Potassium: 112 mg, Carbohydrates: 38 g, Fiber: 1 g, Sugar: 25 g, Protein: 4 g

This delicious Samoan Coconut Cake is made with a moist sponge cake and a hint of coconut flavor. The top is covered with a light and creamy coconut frosting and sprinkled with toasted coconut flakes for an extra special touch.

Ingredients

2 cups all-purpose flour
1 teaspoons baking powder
0 teaspoon baking soda
0 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup coconut milk
2 cups shredded coconut
1 cup heavy cream
0 cup powdered sugar
1 teaspoon vanilla extract
0 cup toasted coconut flakes

coconut cake Samoan dessert
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short description

Preheat oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract and coconut milk.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in shredded coconut.
Pour batter into a greased 9x13-inch baking pan.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let cool before frosting.

detailed description

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a medium bowl, whisk together 2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon salt.
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. This should take about 5 minutes.
Add 4 large eggs one at a time, beating well after each addition.
Stir in 1 teaspoon vanilla extract and 1 cup coconut milk.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in 2 cups shredded coconut.
Pour batter into the prepared baking pan.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let cool before frosting.
To make the frosting, whip 1 cup heavy cream until stiff peaks form. Add 0.5 cup powdered sugar and 1 teaspoon vanilla extract and continue to whip until combined.
Spread frosting over cooled cake and sprinkle with 0.5 cup toasted coconut flakes.

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