Jamaican Coconut Cake | Typhanie Cooks

Typhanie Cooks

Name: Jamaican Coconut Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Signature Select Double Acting Baking Powder; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Nutmeg, Organic, Ground; Land O Lakes Butter Spread, Garlic & Herb; O Organics Cane Sugar, Granulated, Organic; O Organics Sugar, Organic, Dark Brown; Value Corner Vanilla Flavor, Imitation; Egg Salad; O Organics Coconut Milk, Organic, Light; Signature Kitchens Sweetened Coconut Flakes

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Jamaican Coconut Cake

Serves 815 mins prep40 mins cook

A delicious Jamaican Coconut Cake made with all-purpose flour, baking powder, spices, sugar, eggs, coconut milk, and grated coconut. A delightful treat for any occasion.

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Signature Select Double Acting Baking Powder

tbsp baking powder

tsp salt

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

tsp ground nutmeg

Land O Lakes Butter Spread, Garlic & Herb

tbsp salted butter

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

cup dark brown sugar

tsp vanilla extract

egg nog

cup coconut milk

Signature Kitchens Sweetened Coconut Flakes

cup shredded coconut

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Instructions

Step 1: Combine the dry ingredients together.
Step 2: In a separate bowl, combine the wet ingredients (considering sugar as a wet ingredient).
Step 3: Gradually mix both the wet and the dry together.
Step 4: Add the mixture to a greased baking dish.
Step 5: Bake at 350 degrees F for about 40 minutes or until it passes the clean knife test.

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