If you live away from your family and you miss them, you know the feeling, the emotional punch that certain scents trigger. Baking brings back a lot of fond memories, the smell of baking reminds me of the countless afternoons I used to spend in my grandma’s kitchen making cakes and cookies of all types and sorts.
Grandma’s kitchen was constantly filled with wonderful aromas from her oven. She baked moist, fluffy cakes from scratch and her baked goods were always perfect. One of my favourite baking memories is making this coconut cake with my grandmother. She always made this coconut cake for us to eat with tea and it was one of her signature recipes. This recipe came about when I was on the phone with my mom and she mentioned this cake. I loved the idea and decided to give this cake a try!
My grandma and I were very close and she is very talented in the kitchen. If you know her, you know that she never measured anything when cooking. Instead, she’d cup her hand to “measure” each ingredient, and her baked goods always tasted amazing. I remember when I used to spend a day in her kitchen, she would let me help her measure the ingredients and dump them in the bowl. The best part was grandma letting me lick the bowl.
Moist and fluffy, this coconut cake recipe comes straight from my grandma’s kitchen. The flavor of this classic coconut cake has just the right amount of sweetness balanced with a bit of tang. You would love it! This coconut cake is an easy delicious cake that you can whip up in less than 10 minutes and is a pantry friendly recipe.
I love having a reminder of my grandma and baking does just that. Do you have any happy memories that are triggered by smell? I would love to hear your stories 🙂
- 1 cup canola oil
- 1 1/2 cup white sugar
- 1 cup unsweetened shredded coconut
- 4 eggs
- 1/2 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- A pinch of ground cardamom
- Zest of 1 lemon
- Preheat oven to 350 degrees F. Grease and flour a bundt pan
- Sift together flour, baking powder, ground cardamom and lemon zest in a bowl
- Mix the oil, white sugar, eggs and shredded coconut together in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Add vanilla extract and continue mixing.
- Gradually add dry mixture to the mixing bowl
- Pour the batter in the bundt pan and smooth the top
- Bake in the oven for 45 minutes to 1 hour or until a tooth pick is inserted and comes out clean