Originated in Brazil, this moist and amazing cake is an amazing dessert for those who love the Milk Cake, now add to it some coconuts for new flavors!
Preparation Time: 15 mins
Cook: 45 mins
Servings: 24
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
Preparation.
Step 1.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch cake pan.
Step 2.
Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
Step 3.
Whisk flour, baking powder, and salt together in a bowl. Stir the creamed butter mixture, alternating with coconut milk, into flour mixture until the batter is just mixed.
Step 4.
Beat egg whites in a glass or metal bowl 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.
Step 5.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
