Ultimate Coconut Milk Cake Recipe

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

1. Preheat your oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch cake pan to prevent sticking.
2. In a mixing bowl, cream together the sugar, butter, and egg yolks using an electric mixer until the mixture is light, smooth, and creamy. Fold in the shredded coconut until evenly distributed.
3. In a separate bowl, whisk together the flour, baking powder, and salt to ensure a uniform mixture. Gradually incorporate the creamed butter mixture into the flour mixture, alternating with the coconut milk, until just combined. Be careful not to overmix.
4. In a clean glass or metal bowl, beat the egg whites until soft peaks form. To test for soft peaks, lift your beater or whisk straight up; the egg whites should form soft mounds rather than a stiff, sharp peak. Gently fold the beaten egg whites into the batter, ensuring not to deflate the mixture.
5. Pour the batter into the prepared cake pan, spreading evenly. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, approximately 45 minutes. Let cool before serving.

Nutrition

• Calories: 241 kcal
• Fat Content: 15 g
• Fiber Content: 1 g
• Sugar Content: 17 g
• Sodium Content: 289 mg
• Protein Content: 3 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g