Coconut Coconut Milk Cake recipe

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Ingredients

2 cups white sugar
1 cup butter, softened
4 eggs, separated
1 cup unsweetened shredded coconut
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 (14 ounce) can coconut milk

Nutrition Info

240.5 calories
carbohydrate: 26.4 g
cholesterol: 51.3 mg
fat: 14.6 g
fiber: 1.1 g
protein: 2.8 g
saturatedFat: 10.4 g
servingSize: -
sodium: 288.7 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

  2. Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy, add shredded coconut.

  3. Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.

  4. Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.

  5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Recipe Yield

24 servings

Recipe Note

This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.

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