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Serve with whipped cream, a dusting of icing sugar, or a drizzle of chocolate.
Store in an airtight container at room temperature for up to 3 days.
Can be frozen for up to 1 month; thaw before serving.
Variations:
Add 2 tablespoons of crushed pineapple for a tropical twist.
Swap coconut milk with regular milk or cream for a subtler flavor.
Top with shredded coconut before baking for extra texture.
FAQ:
Q: Can I use sweetened desiccated coconut?
A: Yes, but reduce the sugar slightly to avoid making the cake too sweet.
Q: Can I make this cake gluten-free?
A: Absolutely! Just substitute the plain flour with a gluten-free baking mix.
Q: Can I skip the almond essence?
A: Yes, it’s optional. The vanilla and coconut alone are delicious!
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