Ingredients:
- 160ml oil
- 250g flour
- 200g sugar
- 250ml milk
- 4 eggs
- 100g shredded coconut
- Vanilla sugar
- 1 packet of baking powder
- Pinch of salt
- For sprinkling: 70g shredded coconut, chocolate sprinkles
Instructions:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Grease and flour a round cake pan with a diameter of 28 cm (about 11 inches).
- In a large mixing bowl, combine the oil, sugar, eggs, and vanilla sugar. Mix until well combined.
- Gradually add the flour, baking powder, and salt, alternating with the milk. Mix until smooth.
- Gently fold in the shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Sprinkle the top with shredded coconut and chocolate sprinkles.
- Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice, serve, and enjoy the deliciously fluffy coconut cake!
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