"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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4 eggs
1 1/2 cups sugar
3 1/2 oz butter (room temperature)
26 Tbsp coconut milk
1 cup whole milk
1 1/2 cups flour
1 Tbsp baking powder
1 3/4 cups sweetened condensed milk
3/4 cup grated coconut

1. Preheat oven to 350 degrees. Grease and flour cake pan.
2. Separate egg yolks from whites and store whites in refrigerator.
3. In a bowl, cream together sugar and butter; add yolks and beat until the mix is light and fluffy.
4. Add 13 Tbsp of coconut milk and mix.
5. Add flour and baking powder; mix well. Stir with a spatula and beat for 30 seconds more.
6. Add 1/2 cup whole milk and continue beating.
7. In another bowl, beat egg whites until stiff peaks form. Mix gently with batter. Do not beat.
8. Pour batter into prepared pan. Bake for 30 minutes.
9. While cake is baking, prepare topping. Mix sweetened condensed milk with 1/2 cup milk and 13 Tbsp of coconut milk.
10. While cake is still hot, poke several holes in it with a large fork. Pour topping over hot cake.
11. Garnish with coconut.




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