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Coconut Coconut Milk Cake
Prep
15 mins
Cook
45 mins
Servings
24
Difficulty
Medium
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
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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