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
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2 cups white sugar
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1 cup butter, softened
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4 large eggs, separated
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1 cup unsweetened shredded coconut
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2 cups all-purpose flour
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2 tablespoons baking powder
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1 teaspoon salt
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1 (14 ounce) can coconut milk
Instructions
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch cake pan.
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Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
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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.
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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.
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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