Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened shredded coconut
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 cup fresh strawberries, diced
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together flour, sugar, coconut, and baking powder.
- In another bowl, mix coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the diced strawberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- These cakes can be served with whipped cream and extra strawberries for garnish.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg