- Preheating and Prep
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Mixing the Ingredients
Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
- Mixing the Ingredients
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.
- Mixing the Ingredients
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.
- Preheating and Prep
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
- Calories:251 kcal%12%
- Protein:3.0 g%6%
- Carbohydrates:26.0 g%8%
- Fat:15.0 g%30%
- Sugar:17.0 g%17%
- Salt:0.7 g%10%
- Energy: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.
