This classic Tahitian take on a coconut cake is made with a combination of shredded coconut, butter, and eggs. The result is a moist and delicious cake that is perfect for any occasion.
Ingredients
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2 cups Shredded Coconut
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0.5 cup Butter
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3 large Eggs
coconut
cake
Tahitian
dessert
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- short description
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Preheat the oven to 350°F.
Grease and flour a 9-inch round cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Stir in the shredded coconut.
Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- detailed description
-
Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Stir in the shredded coconut.
Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
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