Caribbean Coconut Cake Recipe.

Caribbean Coconut Cake Recipe.
Coconut cake is a popular traditional delicacy infused with enticing flavors of the Caribbean. It is especially good with a cup of coffee or tea. If you desire, dress it up with your favorite glaze, frosting or toasted coconut. In St. Lucia coconut cake can be baked in wood fired ovens and found at local bakeries and supermarkets. I could not find the dried coconut at the time when I baked this cake, so I used the one in the packet. However, traditional, coconut cake is prepared with dried coconut.
After you have enjoyed a few slices of this delicious coconut cake, you may want to check out some Caribbean destinations for some foodie travel!
Ingredients:
1/2 cup melted unsalted butter
1 1/2 cups brown sugar
3 cups Flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder (optional)
2 cups freshly grated coconut (from 1 small coconut)
2 Large eggs
1 cup milk
1 cup coconut milk
1 teaspoon salt
2 tablespoons coconut oil
2 teaspoon pure vanilla extract
Instructions:
Preheat oven to 302°F / 150 °C. Grease the cake pan.
Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy.
In a separate bowl, sift and mix together the dry ingredients - flour, baking powder, cinnamon, ginger, nutmeg.
Add shredded coconut and mix until combined.
Stir creamed butter mixture, alternating with coconut milk, into flour mixture, slowly folding until batter is just mixed.
Pour the cake mixture into your prepared baking pan and bake at 302°F / 150 °C 1 hr 15 minutes, or until a wooden skewer inserted in the middle comes out clean.
Cool for at least 15 minutes before cutting.
Enjoy it plain, or dress it up with your favorite glaze, frosting or toasted coconut.
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