Easy Coconut Spanish Cake Recipe | Cake in 5 minute simple easy and quick to make
Soft, moist, and fluffy, this Coconut Cake recipe is super easy to make from scratch. The light and tender cake are frosted with heavy cream and topped with more shredded coconut, so it’s bursting with sweet coconut flavors. It’ll be the best coconut cake you’ll ever make.
Ingredients:
Shredded coconut 120 gm - 3/4 cup
Sugar 150 gm - 3/4 cup
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Egg 3 at room temperature
Sugar 160 gm - 3/4 cup
Salt 1/4 tsp
Vanilla sugar 8 gm - 1 tbsp
Yogurt 200 ml - 3/4 cup
All purpose flour 180 gm - 1 cup + 1/2 cup
Baking powder 7 gm - 1 tbsp
Grease the pan size 24 cm with butter
Bake in preheated oven at 180C for 55-60 minutes
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Heavy cream 350 ml - 1 cup + 1/2 cup
Milk 100 ml - 1/2 cup
pour it on hot cake then
Refrigerate for 2-3 hours before serving
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