Ingredients
Scale
- 2 cups shredded coconut
- 1 cup sweetened condensed milk
- 1 cup chocolate chips
- 1/2 cup butter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded coconut with sweetened condensed milk until combined.
- Prepare a baking dish with baking spray and layer the coconut mixture evenly.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Combine flour and baking powder, then gradually add to the creamed mixture.
- Pour the cake batter over the coconut layer.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Once cooled, melt chocolate chips and drizzle over the cake.
- Let the chocolate set before serving.
Notes
- For extra coconut flavor, you can toast the shredded coconut before using.
- This cake can be refrigerated for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg