Coconut Coconut Milk Cake

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. Enjoy it plain, or dress it up with your favorite glaze or frosting and toasted coconut.


Recipes · Desserts · Cakes · Coconut Cake Recipes


Prep Time: 15 mins
Cook Time: 45 mins
Servings: 24
Total Time: 1 hrs
Yield: 24 servings

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
241 Calories
15g Fat
26g Carbs
3g Protein


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