Coconut Coconut Milk Cake
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
White Sugar1 cup
Butter (softened)2 cups
All-Purpose Flour2 tbsps
Baking Powder1 tsp
Salt400 g
Coconut Milk (can)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13-inch cake pan
3
Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut
4
Whisk flour, baking powder, and salt together in a bowl
5
Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed
6
Beat egg whites in a glass or metal bowl until until soft peaks form
7
Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
8
Fold egg whites into batter
9
Pour batter into the prepared cake pan
10
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes