Festive Honey Coconut Cake

1.Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or a round cake pan.

2.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3.Add the honey and mix until well combined.

4.In a separate bowl, whisk together the eggs, coconut milk, and vanilla extract until smooth.

5.Gradually add the wet ingredients to the butter mixture, mixing until fully incorporated.

6.In another bowl, combine the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.

7.Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

8.Fold in the shredded coconut gently into the batter.

9.Pour the batter into the prepared pan and smooth the top with a spatula.

10.Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

11.Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

12.Once cooled, sprinkle the top with toasted coconut flakes for garnish before serving.