why make this recipe
This recipe is simple and fun. It brings sweet and warm flavors. It uses easy ingredients you likely have at home. It works well for family meals and party snacks. If you want another simple dessert idea, try an easy carrot cake recipe for a quick variation.
introduction
Leandra Fernandes’ Pin on ARRAIÁ XANGÔ | Sweet Snacks, Recipes, Easy Dessert Recipes is a home-style sweet treat. It has a soft cake texture and a mild sweet taste. The recipe fits beginners. You can make it with common pantry items. It is a good pick for small gatherings or a cozy dessert at home.
how to make Leandra Fernandes’ Pin on ARRAIÁ XANGÔ | Sweet Snacks, Recipes, Easy Dessert Recipes
Follow the steps below in order. Mix dry and wet parts separately. Then combine and bake. Cool before serving. Read the full Directions section for exact steps.
Ingredients :
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup milk
- 2 eggs
- 1/2 cup melted butter or oil
- 1 cup shredded coconut (fresh or desiccated)
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
Directions :
- Preheat the oven to 350°F (180°C). Grease a 9-inch pan.
- In a bowl, mix flour, baking powder, salt, and sugar. Stir well.
- In another bowl, beat eggs. Add milk, melted butter, and vanilla. Mix.
- Pour the wet mix into the dry mix. Stir until just combined.
- Fold in the shredded coconut. Do not overmix.
- Pour batter into the prepared pan. Smooth the top.
- Bake 30–40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes. Then move to a rack to cool more.
- Slice and serve when warm or at room temperature.
how to serve Leandra Fernandes’ Pin on ARRAIÁ XANGÔ | Sweet Snacks, Recipes, Easy Dessert Recipes
Serve on a small plate. Add a dusting of powdered sugar if you like. A scoop of vanilla ice cream pairs well. You can also drizzle condensed milk or honey for extra sweetness. It works hot or at room temperature.
how to store Leandra Fernandes’ Pin on ARRAIÁ XANGÔ | Sweet Snacks, Recipes, Easy Dessert Recipes
Keep in an airtight container at room temperature for 2 days. For longer storage, place in the fridge for up to 5 days. To freeze, wrap slices in plastic and put in a freezer bag for up to 2 months. Thaw in the fridge or at room temperature before serving.
tips to make Leandra Fernandes’ Pin on ARRAIÁ XANGÔ | Sweet Snacks, Recipes, Easy Dessert Recipes
- Measure ingredients with care.
- Do not overmix the batter; it keeps the cake soft.
- Use room temperature eggs and milk for a smoother batter.
- Check the cake with a toothpick at 30 minutes to avoid overbaking.
- Fresh coconut gives the best taste, but desiccated works well too.
variation (if any)
- Add 1/2 cup corn kernels for a small corn cake version.
- Stir in 1/4 cup chopped nuts for crunch.
- Replace half the flour with cornmeal for a different texture.
- Add a teaspoon of cinnamon for warm spice.
FAQs
Q: Can I make this recipe dairy free?
A: Yes. Use plant milk and a neutral oil instead of butter.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it is done.
Q: Can I use less sugar?
A: Yes. You can reduce sugar by a quarter to half. Taste will be less sweet but still good.
Q: Is the shredded coconut needed?
A: It adds flavor and texture. You can skip it but expect a milder taste.
Q: Can I bake this in a loaf pan?
A: Yes. Bake time may change. Check with a toothpick until it is done.
Leandra Fernandes’ Sweet Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and fun home-style sweet cake with a soft texture and mild sweetness, perfect for family meals and small gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup milk
- 2 eggs
- 1/2 cup melted butter or oil
- 1 cup shredded coconut (fresh or desiccated)
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch pan.
- In a bowl, mix flour, baking powder, salt, and sugar. Stir well.
- In another bowl, beat eggs. Add milk, melted butter, and vanilla. Mix.
- Pour the wet mix into the dry mix. Stir until just combined.
- Fold in the shredded coconut. Do not overmix.
- Pour batter into the prepared pan. Smooth the top.
- Bake for 30–40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then move to a rack to cool more.
- Slice and serve when warm or at room temperature.
Notes
Serve on a small plate and dust with powdered sugar. A scoop of vanilla ice cream or a drizzle of condensed milk can enhance the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
