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Moist coconut milk cake with creamy white frosting and toasted coconut flakes on a cake stand

Outline for Coconut Milk Cake

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  • Author: admin
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr

Description

This coconut cake, made with rich coconut milk, is incredibly moist and delicious. Growing up in Brazil, it was a beloved treat among family and friends—winning over even those who weren’t originally fans of coconut. Enjoy it as is, or elevate it with your favorite glaze and a sprinkle of toasted coconut.


Ingredients

Ingredients

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-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

  • Calories: 241
  • Sugar: 17g
  • Sodium: 289mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 51mg