Ingredients
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2 cups White sugar
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1 cup Butter
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4 eggs
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1 cup unsweetened cocoa
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2 cups All-Purpose Flour
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2 tablespoons Baking powder
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1 teaspoon Salt
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1(14 ounces) coconut milk
Directions
This coconut cake is delicious and incredibly moist. This was a favorite among our group of pals growing up in Brazil. It tastes extremely delicious with a side cup of coffee. Some people who were against coconuts in my family and friends have now become fans of this cake. You may eat it plain or dress it up with toasted coconut and your preferred glaze or icing.
Steps
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1
Done
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Set oven temperature to 350 F (175 C). Cake pan, 9 by 13 inches, greased. |
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2
Done
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In a bowl, beat together sugar, butter, and egg yolks with an electric mixer until smooth and creamy. Stir in shredded coconut. |
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3
Done
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In a bowl, whisk together flour, baking powder, and salt. Mix the coconut milk and creamed butter mixture into the flour mixture in batches until the batter is barely combined. |
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4
Done
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In a glass or metal dish, beat the egg whites until soft peaks form. The egg whites will create soft mounds rather than a crisp peak if you lift your beater or whisk straight up. Blend in egg whites to the batter. Fill the prepared cake pan with batter. |
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5
Done
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Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. |
