Torta De Coco Coconut Cake
Indulge in the tropical allure of Torta De Coco Coconut Cake, a moist and fluffy dessert that celebrates the rich, nutty sweetness of coconut in every bite. This easy-to-make recipe combines the creaminess of coconut milk and the texture of shredded coconut to create a light yet decadent cake that's perfect for any occasion. With just 20 minutes of prep time, you'll mix pantry staples like all-purpose flour, granulated sugar, and baking powder with buttery richness and fragrant vanilla for a comforting treat that's both simple and satisfying. Finished with a delicate dusting of powdered sugar, this cake is as beautiful as it is delicious, making it an ideal centerpiece for family gatherings, holiday meals, or a cozy tea-time indulgence. Try this Torta De Coco today and transport your taste buds to a tropical paradise!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cup Coconut milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Shredded coconut (unsweetened)
- 2 tablespoons Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the softened butter to the dry ingredients and mix using a hand or stand mixer on low speed until the mixture resembles coarse crumbs.
Pour in the coconut milk, then add the eggs and vanilla extract. Mix on medium speed until the batter is smooth and fully combined, scraping down the sides of the bowl as necessary.
Gently fold in the shredded coconut using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optionally, dust the top of the cake with powdered sugar before serving for an extra touch of sweetness.
Slice and enjoy your Torta De Coco Coconut Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
4244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 139.9 g | 700% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 560.9 g | 204% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 342.9 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 231 mg | 18% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1452 mg | 31% | |
*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.
