Moist Coconut Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter (melted)
• 1 cup coconut milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• A pinch of salt

For the Topping:

• 1/2 cup condensed milk (or coconut cream)
• 1/4 cup coconut milk
• 1/2 cup shredded coconut (for sprinkling)

Instructions:

1. Prepare the Oven and Pan:
   • Preheat the oven to 350°F (175°C).
   • Grease and flour an 8- or 9-inch round cake pan.
2. Mix the Wet Ingredients:
   • In a large bowl, beat the eggs and sugar until light and creamy.
   • Add the melted butter, coconut milk, and vanilla extract. Mix until well combined.
3. Add the Dry Ingredients:
   • Sift the flour, baking powder, and salt into the wet mixture.
   • Fold gently with a spatula until no lumps remain. Do not overmix.
4. Bake the Cake:
   • Pour the batter into the prepared cake pan.
   • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
   • Let the cake cool slightly.
5. Prepare the Topping:
   • In a small bowl, combine the condensed milk with coconut milk.
6. Add the Topping:
   • While the cake is still warm, poke holes on the surface using a fork or skewer.
   • Drizzle the condensed milk mixture evenly over the cake, letting it soak in.
7. Sprinkle Coconut:
   • Sprinkle the shredded coconut generously over the cake. Allow it to cool completely.

Serve:

Slice and serve this soft, moist coconut cake with coffee, tea, or as a standalone treat! The condensed milk and coconut topping make it incredibly rich and irresistible.

Let me know if you’d like more variations, like adding a chocolate drizzle or pineapple twist!