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Double Coconut Cake

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
24 servings
Dessert Brazilian
Double Coconut Cake
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 the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, take a moment to prepare your cake pan by lightly coating it with cooking spray or oil. The ideal dimensions for this task are a 9x13-inch rectangular baking dish.
3
In a large mixing bowl, combine sugar, butter, and egg yolks using an electric mixer to blend them into a smooth and creamy consistency. Make sure to add the shredded coconut at this stage.
4
In another bowl, whisk together flour, baking powder, and salt until they are well combined. Gradually incorporate the creamed butter mixture into this flour mixture, alternating with coconut milk until you achieve a just-mixed batter.
5
Using an electric mixer, beat the egg whites in a separate bowl until they form soft peaks. When you lift your beater or whisk straight up, the egg whites will take on a soft mound shape rather than forming sharp peaks.
6
Merge the egg whites into the batter, taking care not to overmix. Finally, pour the prepared batter into your cake pan.
7
Place the cake in a preheated oven and bake until a toothpick inserted into the center of the cake comes out clean, approximately 45 minutes.