Coconut Coconut Milk Cake

Name: Coconut Coconut Milk Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24 servings
Ingredients: 2 cups white sugar 2 cups white sugar; 1 cup butter, softened 1 cup butter, softened; 4 eggs, separated 4 eggs, separated; 1 cup unsweetened shredded coconut 1 cup unsweetened shredded coconut; 2 cups all-purpose flour 2 cups all-purpose flour; 2 tablespoons baking powder 2 tablespoons baking powder; 1 teaspoon salt 1 teaspoon salt; 1 (14 ounce) can coconut milk 1 (14 ounce) can coconut milk

Prep: 15 minsCook: 45 mins

Prep

15 mins

Cook

45 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

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

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.