Coconut Coconut Milk Cake Recipe -
Coconut Coconut Milk Cake Recipe
  • READY IN 1 hr

Coconut Coconut Milk Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  2. Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
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Reviews More Reviews

Sep 15, 2014

Really moist with great coconut flavor, made muffin with 1//2recipe, 2 tbles more coconut milk.and a sprinkle of coconut on top. A big hit!

Jan 04, 2015

I made this for a Birthday Party everyone just loved it. Everyone wanted the recipe so forwarded it along. And I am sure it will not stop there this is the best coconut cake I ever tasted and followed the recipe excately.


8 Ratings

Jan 03, 2015

I was hesitant to use so much baking powder but followed the recipe anyway. I am glad that I did! I am making a vanilla browned butter glaze for this and will top with toasted coconut. I added 1 tsp vanilla to the batter for contrast.

Feb 06, 2015

Fantastic recipe! I made it in a Bundt pan out of preference and adjusted bake temp and time to 325 for 45 minutes. So moist and a lovely flavor! I also added a chocolate glaze (, which complemented the coconut flavor nicely. I'll be making this one again!

Oct 31, 2014

Delicious moist coconut cake. Thank you for this cake recipe.

Mar 15, 2015

Oh my goodness I can't believe how moist this cake is! Mouthwatering! I added raisins and a little cherry brandy with a little extra butter. This will be my Sunday staple!

Jun 01, 2015

Wow! absolutely easy and delicious. Made it for Mother's day and all the mothers wanted the recipe.

Apr 23, 2015

oops I used mashed banana instead of shredded coconut that I don't have. And I made twice already. Thanks for the recipe


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  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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