Step 2: Mix the Batter — All 5 Minutes of It
In a large mixing bowl, combine the self-rising flour and sugar. Whisk them together briefly to distribute evenly. Pour in the canned coconut milk (shake the can well first) and add the vanilla extract and coconut extract if using. Stir with a wooden spoon or spatula until the batter just comes together and no dry flour streaks remain visible. Add the finely shredded coconut and fold it gently into the batter until evenly distributed throughout. The batter will be relatively thick and pourable. The most important instruction at this stage is the same one that applies to almost every quick bread and cake recipe: do not overmix. Stir only until the ingredients are incorporated — overmixing develops gluten and produces a tough, dense cake rather than the tender, fluffy crumb you are aiming for. A few small lumps in the batter are completely fine and will bake out.
Step 3: Bake
Pour the batter into the prepared cake pan and use the back of a spoon or a spatula to spread it evenly to the edges. Place the pan in the center of the preheated oven and bake for 30 to 35 minutes, until the top of the cake is a light golden brown and a toothpick or thin skewer inserted into the very center comes out clean or with just a few moist crumbs attached. If the top appears to be browning faster than the center is cooking through, cover the pan loosely with a sheet of aluminum foil and continue baking until done. Different brands of canned coconut milk have slightly different fat contents, which can affect the baking time by a few minutes in either direction — begin checking the cake at the 28-minute mark and proceed from there.
