Introduction: Torta al Cocco is a traditional Italian coconut cake that is loved for its moist texture and rich coconut flavor. It is simple to make, yet so delicious, making it the perfect treat for any occasion. Whether you’re enjoying it as an afternoon snack with a cup of tea or serving it as a special dessert at a family gathering, this coconut cake is sure to impress. This recipe brings together the best of Italian baking with the tropical sweetness of coconut, creating a mouthwatering dessert that’s both comforting and indulgent.
Ingredients:
1 ½ cups all-purpose flour
1 cup sweetened shredded coconut
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1 cup milk (or coconut milk for extra flavor)
Zest of 1 lemon (optional, for added freshness)
Instructions:
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3 minutes with an electric mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest (if using).
In a separate bowl, combine the flour, shredded coconut, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing gently until just combined.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips:
Once cooled, you can serve the Torta al Cocco as is, or dust it with powdered sugar for an extra touch of sweetness.
This cake can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 2 months; just be sure to wrap them tightly in plastic wrap before freezing.
Variations:
