- 예열 및 준비
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- 재료 섞기
Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
- 재료 섞기
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.
- 재료 섞기
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.
- 예열 및 준비
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
- 칼로리:251 칼로리%12%
- 단백질:3.0 g%6%
- 탄수화물:26.0 g%8%
- 지방:15.0 g%30%
- 설탕:17.0 g%17%
- 소금:0.7 g%10%
- 에너지:1050 kJ%17%
Coconut Coconut Milk Cake is a delicious and satisfying dish, Featuring white sugar, eggs and unsweetened shredded coconut, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
