Description
This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I’ve converted a few of my anti-coconut family and friends into lovers of this cake.
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs, separated
- 1 cup unsweetened shredded coconut
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 (14 ounce) can coconut milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch cake pan.
- Beat sugar
- butter
- and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean
- about 45 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 24