Description
A cheerful Italian-American cake filled with the flavors of coconut and vanilla, perfect for celebrations or quiet moments at home.
Ingredients
Scale
- 2 cups all-purpose flour (260 g)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted and cooled (113 g)
- ½ cup + 3 tablespoons coconut oil (155 g)
- 1 cup granulated sugar (200 g)
- 4 large eggs, room temperature
- ½ cup full-fat coconut milk, canned (120 g)
- ⅔ cup pastel rainbow confetti
- 1 cup unsalted butter, room temperature (226 g)
- 3 ½ cups confectioners’ sugar (405 g)
- ¼ teaspoon kosher salt (for frosting)
- 2 tablespoons full-fat coconut milk, canned (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large bowl, mix melted butter, coconut oil, and sugar until smooth.
- Add eggs one at a time, beating after each addition.
- Stir in coconut milk and fold in dry ingredients until just combined.
- Gently fold in confetti and pour into prepared pan.
- Bake for 45 to 55 minutes or until a toothpick comes out with a few crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- To make frosting, beat butter until pale, add sugar gradually, then mix in salt and coconut milk.
- Frost cooled cake and add extra confetti on top.
Notes
Using room temperature eggs helps the batter come together smoothly. Store leftovers covered on the counter or wrapped in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg