Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup coconut milk
- 1 cup pink frosting
- 1/2 cup shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with coconut milk.
- Fold in the shredded coconut and spread the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting with pink frosting and sprinkling with shredded coconut.
Notes
- Make sure the cake is completely cool before adding the frosting.
- This recipe can be easily doubled for a larger crowd.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg