Description
This Coconut Coconut Milk Cake is a moist and flavorful dessert, perfect for coconut lovers. The combination of shredded coconut and creamy coconut milk creates a rich and indulgent cake that is sure to impress at any gathering.
Ingredients
Scale
2 cups white sugar
1 cup butter
softened
4 large 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the coconut milk, beginning and ending with the flour mixture.
- Fold in the shredded coconut.
- In another bowl, whip the egg whites until stiff peaks form, then gently fold into the batter.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan before serving.
Notes
You can enhance this cake with a coconut glaze or frosting for extra flavor. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Coconut Coconut Milk Cake, coconut cake, dessert, baking, American dessert