Coconut Coconut Milk Cake

Coconut Coconut Milk Cake

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"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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1 h servings 241 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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!

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 f...

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...

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 (http://m.allreci...

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

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!

Soooooo yummy and moist ! My new favourite cake ??

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

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