Ingredients
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1 ½ cups shredded coconut
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1 cup white sugar
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2 cups all-purpose flour
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2 eggs, room temperature
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½ cup milk, or more as needed
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¼ cup simple syrup, or to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Form a well in the center.
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Whisk eggs together in a small bowl and pour into the well. Add enough milk to reach a slightly thickened but runny texture. Pour batter into the prepared pan.
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Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
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Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.
Recipe Tips
For a better-tasting syrup, add rose water or coconut extract.
You can pour syrup over individual slices rather than the entire cake.
Nutrition Facts (per serving)
| 184 | Calories |
| 7g | Fat |
| 29g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 184 | |
| % Daily Value * | |
| Total Fat 7g | 8% |
| Saturated Fat 5g | 27% |
| Cholesterol 21mg | 7% |
| Sodium 15mg | 1% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 2g | 6% |
| Total Sugars 14g | |
| Protein 3g | 6% |
| Vitamin C 0mg | 0% |
| Calcium 17mg | 1% |
| Iron 1mg | 6% |
| Potassium 83mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
