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Three-Cup Cake

A light and airy cake made with coconut milk and simple ingredients, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • Pinch salt
Wet Ingredients
  • 1 cup coconut milk Can substitute with almond, soy, or dairy milk.
  • 1/2 cup vegetable oil
  • 2 large eggs Ensure at room temperature for smoother batter.
  • 1 teaspoon vanilla extract Can be substituted with almond extract for a twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the coconut milk, vegetable oil, and eggs. Whisk until smooth.
Mixing
  1. Gently blend the wet ingredients with the dry until just combined. Add vanilla extract.
  2. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool before serving.

Notes

Dust with confectioner's sugar or serve with fresh fruit or whipped cream. Store in an airtight container at room temperature for up to three days or in the fridge for a week.