Coconut Coconut Milk Cake

1. 1

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

2. 2

   Beat sugar, butter, and egg yolks together with an electric mixer until smooth and creamy; add shredded coconut.

3. 3

   Whisk flour, baking powder, and salt together in a bowl. Stir in the creamed butter mixture, alternating with coconut milk, into the flour mixture until the batter is just combined.

4. 4

   Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites should make soft mounds rather than a sharp peak. Fold the egg whites into the batter. Pour the batter into the prepared cake pan.

5. 5

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

• Calories 218.04 kcal Moderate
• Protein 2.28 g Low Source
• Carbs 26.44 g Moderate
• Total Fat 11.68 g Moderate
• Saturated Fat 7.93 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 50.07 mg Moderate
• Sodium 118.65 mg Moderate
• Fiber 0.82 g Low Source
• Sugar 17.48 g High
• Added Sugar 0.0 g Low Source
• Calcium 86.84 mg Low Source
• Iron 0.85 mg Low Source
• Potassium 4.08 mg Low Source
• Vitamin A 15.22 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.83 mcg Low Source

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

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten