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Best Easy Pastel de Coco Recipe

Name: Best Easy Pastel de Coco Recipe
Total time: 60 min
Yield: 100 g
Ingredients: All-purpose flour 1.5 cups; Sweetened shredded coconut 1 cup; Baking powder 2 tsp; Whole eggs 4 pieces; Whole milk 0.75 cup; Unsalted butter 0.5 cup; Granulated sugar 1 cup; Vanilla extract 2 tsp; Salt 0.25 tsp

Coconut cake with a moist, tropical flavor is a festive Mexican dessert. This family-friendly treat is a sweet, fluffy, coconut-lover's celebration cake.

Cook 60 min Difficulty NORMAL 330 kcal

#vegetarian #diabetic friendly

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Ingredients

Main ingredients

All-purpose flour 1.5 cups
Sweetened shredded coconut 1 cup
Baking powder 2 tsp
Whole eggs 4 pieces
Whole milk 0.75 cup
Unsalted butter 0.5 cup

Seasonings/Sauce

Granulated sugar 1 cup
Vanilla extract 2 tsp
Salt 0.25 tsp

Nutrition summary

Carbohydrates 42 g 51%

Protein 5 g 6%

Fat 16 g 43%

Serving size 100g

Cooking steps

1

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2

Beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
3

Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4

In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet ingredients in three parts, alternating with the milk, stirring on low until just combined.
5

Gently fold in the shredded coconut using a spatula to maintain the batter’s airy texture.
6

Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula.
7

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake to preserve moistness.
8

Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient is sweetened shredded coconut, which imparts both the signature flavor and the moist, tender crumb that makes Pastel de Coco unique. It provides texture and a true coconut aroma throughout every bite.

Q. How do I ensure my coconut cake stays moist during baking?

To preserve the cake’s moistness, bake at 350°F and remove the cake from the oven when a toothpick comes out with a few moist crumbs—not completely clean. Overbaking will dry out the cake, so careful timing is essential.

Q. How do I prevent my cake from getting dense or tough?

Use a gentle folding motion when adding the shredded coconut, and avoid overmixing once the dry ingredients are combined with the wet ingredients. This will help maintain an airy, tender crumb and prevent a dense texture.

Q. How many calories and what’s the protein-to-carbohydrate ratio per serving?

Each serving contains 330 kcal, with 5g protein and 42g carbohydrates. This means carbs provide about 51% of total calories, and protein about 6%—making it a moderately sweet indulgence that's still suitable for many dessert occasions.

Best Easy Pastel de Coco Recipe

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