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Coconut Coconut Milk Cake Recipe

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This recipe for Coconut Coconut Milk Cake is from Belle Colassaco's Most Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 can (14 oz.) coconut milk
Directions:
Directions:
Preheat oven to 350º. Spray a 9x13-inch cake pan with nonstick cooking spray.

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

 

 

 

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