For an extra touch of flavor, toast the shredded coconut before adding it to the batter. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. To prevent the cake from sticking, line the bottom of the baking pan with parchment paper. For a richer flavor, use coconut oil instead of butter. This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
Coconut Coconut Milk Cake
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING24 People
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VIEWS313
Experience the taste of Brazil with this incredibly moist and flavorful coconut cake! Infused with the richness of coconut milk and the delicate texture of shredded coconut, this cake is a tropical delight that's perfect on its own or elevated with a luscious glaze and toasted coconut topping. Prepare to be transported to sun-kissed shores with every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol51 mg
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Fiber1 g
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Protein3 g
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Saturated Fat10 g
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Sodium289 mg
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Sugar17 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (5 minutes)
02 Step
Recipe View In a large bowl, cream together the sugar, softened butter, and egg yolks using an electric mixer until light and fluffy. Stir in the shredded coconut. (7 minutes)
03 Step
Recipe View In a separate bowl, whisk together the flour, baking powder, and salt. (3 minutes)
04 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix. (8 minutes)
05 Step
Recipe View In a clean, dry glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. (5 minutes)
06 Step
Recipe View Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the batter. (5 minutes)
07 Step
Recipe View Pour the batter into the prepared baking pan and spread evenly. (2 minutes)
08 Step
Recipe View Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (45 minutes)
09 Step
Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
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Larue Turcotte
Mar 13, 2025My family loved this recipe. It's a new favorite!
Libby Schowalter
Jun 17, 2024I've made this cake several times and it's always a hit.
Destini Bartoletti
Apr 23, 2024Easy to follow recipe and the cake turned out beautifully.
Romaine Schimmelcarroll
Feb 2, 2024This cake is amazing! So moist and the coconut flavor is perfect.
Newell Hodkiewicz
May 22, 2023I added a coconut glaze and it was divine!
Erich Buckridge
May 21, 2023Next time I will add a pinch of cinnamon to the batter.