Simple Way to Coconut Bake Recipe Naparima Cookbook

Coconut Coconut Milk Cake

Ground flaxseed or chia seed + water;

Recipe Summary Coconut Coconut Milk Cake

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.

Ingredients | Coconut Bake Recipe Naparima Cookbook

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.

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.

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.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Info | Coconut Bake Recipe Naparima Cookbook

prep: 15 mins cook: 45 mins total: 1 hr Servings: 24 Yield: 24 servings

TAG : Coconut Coconut Milk Cake

World Cuisine Recipes, Latin American, South American, Brazilian,