Moist Coconut Cake
A rich, moist sponge cake. Extracted thick coconut milk replaces regular milk for an intense coconut flavor, and dry powder adds texture.
Ingredients
- 1/2 cup Maharani Coconut Powder (dry, for folding into batter)
- 1 cup Maharani Coconut Powder (for milk extraction)
- 1 cup warm water (for milk extraction)
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1.5 tsp baking powder
- 1/4 tsp salt
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
01
Extract milk: Blend 1 cup of Maharani Coconut Powder with 1 cup warm water and strain to extract thick coconut milk (you need 1/2 cup of milk for the recipe).
02
Cream butter: Beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well.
03
Combine dry and wet: Whisk flour, baking powder, and salt. Add dry ingredients to the butter mixture in three additions, alternating with the extracted coconut milk.
04
Fold in coconut: Gently fold in the 1/2 cup of dry Maharani Coconut Powder.
05
Bake: Pour batter into a greased 8-inch cake pan. Bake at 175°C (350°F) for 30-35 minutes until a skewer comes out clean. Cool before slicing.