Delicious and nut-free, coconut cake is a moist, flavorful snack or dessert made with granulated sugar, eggs, corn oil, whole milk and all purpose flour.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | soy | gluten | lactose | eggs |
⏱ 55 mins – easy
🍽 12 servings – 828 kcal per serving
- 1 tbsp vegetable oil
- 1 tbsp couscous
- 4 cups granulated sugar
- 6 eggs
- 2 cups corn oil
- 1½ cup whole milk
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 lemon
- 2 cups all-purpose flour
- 4 cups coconuts
- 1 tsp orange blossom water
- 1 knife
- 1 saucepan
- 1 bowl
- 1 whisk
- 1 oven
- 1 squeezer
- 1 heavy pan
- 1 plate
Cut a lemon in half.
Squeeze the lemon halves with a squeezer.
Heat 2 cup of water with 2 cups of granulated sugar in a saucepan. Stir in vanilla extract and orange blossom water for 2 minutes, then cook for 6 minutes to get a syrup.
Put 2 cup of granulated sugar in a bowl. Crack eggs in the bowl along with corn oil, whole milk, 1 tsp of vanilla extract, and lemon juice. Whisk the contents of the bowl for 2 minutes, add all-purpose flour, coconuts, and baking powder. Whisk once more to get a batter.
Grease a pan with vegetable oil and dust it with couscous.
Preheat the oven to 350°F for 12-15 minutes.
Transfer batter to the heavy pan, put the pan in the oven and bake for 30 minutes, then take it out to get a coconut cake.
Drizzle three quarters of the syrup onto the cake, put it back in the oven and bake for 5 minutes.
Take the coconut cake out of the oven and cut it into squares.
Transfer the cake pieces to a plate.
It’s ready to be served !