● 2 cups all-purpose flour
● 1 tsp baking powder
● 1/2 tsp baking soda
● 1/2 tsp salt
● 1/2 cup unsalted butter, at room temperature
● 1 cup sugar
● 2 eggs
● 1 tsp vanilla extract
● 1 cup coconut milk
● 1 cup shredded coconut
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk,
and mixing well after each addition.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan, and spread it evenly.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out
- Remove the cake from the oven and let it cool for at least 20 minutes before removing it
from the pan.
- Serve the Cameroon Gateau as is or with a sprinkle of powdered sugar or frosting of your
Enjoy your delicious Cameroon Gateau!