Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 cups sweetened, shredded coconut
- 1 (12 oz) can evaporated milk
- ¼ cup whole milk
- 1 tablespoon powder sugar, for dusting
Preparation
- Preheat oven to 375 degree F and grease a 9×13-inch baking dish.
- In a large bowl, mix butter and sugars until light and airy, then mix in eggs and vanilla. Mix until well combined.
- In a small bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg.
- Slowly add dry ingredients to the wet until just combined.
- Slowly add in evaporated milk and whole milk, then fold in shredded coconut.
- Transfer batter to the prepared baking dish and bake for 40-50 minutes or until an inserted toothpick comes out clean. Cover with foil for the last 10-15 minutes if top is overbrowning.
- Dust with powdered sugar if desired and allow cake to cool before slicing.