Description
Indulge in the rich flavors of this Coconut Coconut Milk Cake, a delightful dessert that combines the sweetness of shredded coconut with the creaminess of coconut milk.
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 cake pan.
- In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
- Add the egg yolks, one at a time, mixing well after each addition.
- Stir in the coconut milk and shredded coconut, mixing thoroughly.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added coconut flavor, you can top with a coconut frosting or sprinkle additional shredded coconut on top before serving.
- 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