Puerto Rican Coconut Cake
Delight your taste buds with Puerto Rican Coconut Cake, a tropical treat bursting with rich, authentic island flavors. This moist and tender cake combines the creamy sweetness of coconut milk with the fluffy texture of sweetened shredded coconut, creating a dessert that’s as irresistible as it is comforting. Perfectly golden and topped with a sprinkling of shredded coconut for extra flair, it's the ideal centerpiece for any celebration or casual gathering. Simple yet unforgettable, this coconut cake comes together in under an hour, making it a fantastic choice for busy bakers who crave homemade goodness. Pair every slice with a dusting of powdered sugar for a touch of elegance, and watch as this Puerto Rican specialty becomes a new family favorite! Keywords: Puerto Rican coconut cake, tropical dessert, shredded coconut, coconut milk cake, easy homemade cake recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 1 cup Coconut milk
- 1 teaspoon Pure vanilla extract
- 1.5 cups Sweetened shredded coconut
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or cooking spray. Lightly dust the pan with flour and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside.
In a stand mixer or a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3-5 minutes.
Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry mixture. Mix just until combined; do not overmix.
Stir in the vanilla extract and 1 cup of the sweetened shredded coconut, folding gently with a spatula.
Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining 0.5 cup of shredded coconut over the top for added texture and flavor.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
5422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.5 g | 321% | |
| Saturated Fat | 160.0 g | 800% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 759.8 g | 276% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 494.7 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 235 mg | 18% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
