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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 241 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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