Coconut Coconut Milk Cake recipe
All Recipes World Cuisine Recipes Latin American South American Brazilian
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
Nutrition Info
- 240.5 caloriescarbohydrate: 26.4 gcholesterol: 51.3 mgfat: 14.6 gfiber: 1.1 gprotein: 2.8 gsaturatedFat: 10.4 gservingSize: -sodium: 288.7 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Coconut Coconut Milk Cake
Directions
-
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.