Ingredients
24
24 servings
- •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 (14 ounce) can coconut milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- 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 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 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 the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Nutritional Facts
Per 24 servings
- Calories: 241
- Carbohydrate: 26g
- Fat: 15g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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