Brazilian-Style Moist Coconut Cake

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift the flour and baking powder together.

2. 2

   Beat the egg whites to soft peaks, then keep beating while slowly adding the sugar until stiff peaks form. Gently fold in the egg yolks until evenly combined, then fold in the flour mixture alternately with the orange juice. Pour the batter into the prepared pan.

3. 3

   Bake the cake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes.

4. 4

   When the cake is done, remove it from the oven and use a fork to poke holes all over the top at 1-inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill the cake in the refrigerator until cold, about 3 hours.

• Calories 488.02 kcal High
• Protein 10.34 g Good Source
• Carbs 94.79 g Moderate
• Total Fat 7.87 g Moderate
• Saturated Fat 5.49 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 70.82 mg High
• Sodium 133.51 mg Moderate
• Fiber 3.29 g Moderate
• Sugar 68.23 g High
• Added Sugar 3.02 g Moderate
• Calcium 216.94 mg Moderate
• Iron 2.04 mg Moderate
• Potassium 270.86 mg Low Source
• Vitamin A 61.22 mcg_rae Low Source
• Vitamin C 5.53 mg Low Source
• Vitamin D 1.59 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten