Eggless Coconut Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
• STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• STEP 3.Add the coconut milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
• STEP 4.Fold in the shredded coconut.
• STEP 5.Pour the batter into the prepared cake pan and smooth the top with a spatula.
• STEP 6.Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 7.Remove the cake from the oven and let it cool in the pan for 10 minutes.
• STEP 8.Transfer the cake to a wire rack to cool completely.
• STEP 9.Once the cake is cooled, you can frost it with coconut frosting if desired.
• STEP 10.Slice and serve the eggless coconut cake.
• STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to use unsweetened shredded coconut for this recipe.
• If you don't have coconut milk, you can substitute it with almond milk or any other non-dairy milk.
• For a stronger coconut flavor, you can add a few drops of coconut extract to the batter.

Storage and Serving

• This cake is best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days.
• To serve, you can dust the cake with powdered sugar or top it with coconut flakes.
• You can also serve it with a scoop of coconut ice cream for a delicious dessert.