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Coconut Coconut Milk Cake
Prep
15 mins
Cook
45 mins
Servings
24
Difficulty
Medium
My favorite thing about this cake is how incredibly simple it is to make, yet it tastes absolutely decadent. The combination of shredded coconut and creamy coconut milk creates this wonderfully moist texture that stays fresh for days. Coconut milk is packed with healthy fats that can help with energy and nutrient absorption, so you're getting something nourishing along with your dessert. From start to finish, you're looking at just an hour, and most of that is baking time. This is the kind of cake I pull together on busy weeknights when I want something special without spending hours in the kitchen.
Ella x
Ingredients
- 22 cups white sugar
- 11 cup butter, softened
- 44 eggs, separated
- 11 cup unsweetened shredded coconut
- 22 cups all-purpose flour
- 22 tablespoons baking powder
- 11 teaspoon salt
- 11 (14 ounce) can coconut milk
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- 2
Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
- 3
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
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
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
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