Honey Roasted Coconut Cake

July 9, 2026•By Tech Us Daily•1 min read

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened shredded coconut

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup milk

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup honey

1/2 cup toasted coconut flakes

Extra honey for drizzling

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1. Preheat oven to 350°F and grease an 8-inch round cake pan.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs one at a time, then add honey and vanilla.

4. Whisk together flour, baking powder, baking soda, and salt.

5. Alternate adding dry ingredients and milk to the batter.

6. Fold in shredded coconut.

7. Pour into prepared pan and bake for 35–40 minutes.

8. Cool slightly, top with toasted coconut flakes, and drizzle with honey before serving.

Toast the coconut for extra flavor.

Use room-temperature ingredients.

Store covered for up to 3 days at room temperature or refrigerate for up to 6 days.

Delicious served with whipped cream or vanilla ice cream.

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