Name: Coconut Coconut Milk Cake
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: White sugar - 2 cups; Butter, softened - 1 cup; Eggs, separated - 4; Unsweetened shredded coconut - 1 cup; All-purpose flour - 2 cups; Baking powder - 2 tablespoons; Salt - 1 teaspoon; Coconut milk - 1 (14 ounce) can

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Coconut Milk Cake

1. White sugar - 2 cups

2. Butter, softened - 1 cup

3. Eggs, separated - 4

4. Unsweetened shredded coconut - 1 cup

5. All-purpose flour - 2 cups

6. Baking powder - 2 tablespoons

7. Salt - 1 teaspoon

8. Coconut milk - 1 (14 ounce) can

How to cook deliciously - Coconut Coconut Milk Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

2. Stage

Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.