Coconut Coconut Milk Cake

Double coconut cake made with shredded coconut and coconut milk is a delightful treat to serve with a cup of coffee.

Rated 4.6 from 32 votes

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

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.

Coconut Coconut Milk Cake

What You Need

Instructions

Popular Recipes List