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Coconut Coconut Milk Cake

Coconut Coconut Milk Cake

4eversmiling

"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

1 h servings 241 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • 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

See full nutrition

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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Directions

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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.

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Reviews

Read all reviews 25
  1. 29 Ratings

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Most helpful positive review

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...

Most helpful critical review

Wish I had gone with my gut and not put the amount of baking soda called for in this recipe. It was horribly bitter. And it needs more sugar. It was very moist so perhaps with a little tweaking ...

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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...

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...

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 cake because I had some coconut milk that was starting to sour. We loved it! I made a few changes to make it healthier. Cut sugar to 1 1/2 c. and used 1/2 Stevia and 1/2 regular su...

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...

From a previous review, I lowered the temp to 325 and cooked normal time. It was a bit brown on the bottom, next time will cook for 40 minutes. If you like the coconut, double it; I could barely...

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

I was trying out recipes from Brazil and I came across this one. After reading most of the reviews I decided to try it exactly as it is written. I would not change anything. The event I used it ...

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!

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