How to Make Coconut Coconut Milk Cake - A Step-by-Step Guide

Coconut Milk Cake is a delicious and moist dessert that is perfect for any occasion. This cake is made with coconut milk, giving it a rich and creamy texture that is truly indulgent. The addition of shredded coconut adds a hint of tropical flavor that will transport you straight to a sunny beach with every bite.

Whether you are hosting a summer barbecue, celebrating a birthday, or simply craving a sweet treat, this Coconut Milk Cake is sure to be a hit with everyone. The simplicity of...

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Ingredients

  • 2 cups white sugar
  • 1 cup butter, softened
  • 4 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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 24
  • Yield: 24 servings

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
  • 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.
  • 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.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
  • Nutrition

    241 cal.

    • Total Fat: 15g
    • Saturated Fat: 10g
    • Cholesterol: 51mg
    • Sodium: 289mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 80mg
    • Iron: 1mg
    • Potassium: 82mg