Coconut Cake

This butter cake is great for afternoon tea or coffee. The coconut flavor is amplified by using coconut milk and flaked coconut. It is frosted with a simple dusting of confectioners’ sugar but can be frosted with an American buttercream instead.

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3 eggs separated
1 1/4 cup sugar
2 cups flour
3 tablespoons baking powder
3/4 teaspoon salt
1 cup coconut milk
1/2 cup butter, softened
1 cup flaked unsweetened coconut
Confectioners’ sugar for dusting

Preheat your oven to 350°F. Line the pan(s) with parchment paper. Sift the flour, baking powder, and salt into a bowl and set aside.

In a mixing bowl fitted with the whisk attachment, beat the egg whites until stiff peaks form. Slowly add in the sugar and continue beating until well blended. Add the egg yolks and beat on high speed for 10 minutes. Cube the butter into 1/2” pieces and then add them one by one into the egg mixture. Add the coconut milk alternating with the flour mixture. Once finished, fold in the coconut flakes. Transfer the batter to the prepared pan(s) and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

Transfer the cake(s) to a wire rack. If frosting, allow the cakes to cool completely. If dusting with confectioners’ sugar, do so while the cakes are still warm. This will ensure that the sugar underneath adheres to the cake.

Makes two 8” round cakes or one 9” x 12” pan.

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