Moist Coconut Cake
Ingredients:
- 200 g coconut milk
- 2 eggs
- 250 g all-purpose flour
- 150 g white sugar
- 120 ml light olive oil
- 1 packet baking powder (16 g)
- 1/2 teaspoon salt
- Butter for greasing the pan, or parchment paper
- Powdered sugar and/or shredded coconut for garnish
Instructions:
- Preheat the oven to 180°C (350°F) for about 10 minutes while you prepare the batter.
- In a large bowl, beat the eggs and sugar with a hand whisk or electric mixer until the mixture becomes pale and the sugar is fully dissolved.
- Add the olive oil, salt, and coconut milk, and mix until well combined.
- Sift in the flour and baking powder, then mix again until smooth and lump-free.
- Prepare a round or rectangular cake pan (like a loaf pan) by either greasing it with butter or lining it with parchment paper to prevent sticking.
- Pour the batter into the pan and bake on the middle rack at 180°C (350°F) for about 30 minutes.
- If using a loaf pan, increase the baking time by 5 to 10 minutes as it may take longer to cook through.
- To check if it’s done, insert a toothpick in the center. If it comes out clean, the cake is ready. If not, bake for a few more minutes.
- Once baked, turn off the oven and let the cake rest for at least 30 minutes before serving. This helps the texture and flavor to settle nicely.
- Optional: Dust with powdered sugar or sprinkle with shredded coconut before serving.
