Recipe Talk

Cake had coconut milk and coconut in the batter

Coconut Coconut Milk Cake

Prep
15 m

Cook
45 m

Ready In
1 h

"This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake."

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 (14 ounce) can coconut milk

Directions
1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
3Whisk 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.
4Beat 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.
5Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

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Coconut Milk Cake

Enjoy the best coconut milk cake ever at your next party. Coconut milk cake with a creamy coconut filling makes for the perfect sweet treat.

Makes: 12 servings
Serving Size: 1 slice
Makes: 12 slices
Stand: 30 mins
Prep: 45 mins
Bake: 25 mins 350°F

Ingredients
4 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
1 cup coconut milk
1/4 cup butter
1 1/2 teaspoons vanilla
1 recipe Coconut Filling
1 recipe Creme Fraiche Frosting
Raw coconut chips, toasted*

Directions
1.Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round baking pans; set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
2.Preheat oven to 350 degrees F. In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed until light and fluffy (4 to 5 minutes). Add the flour mixture; beat on low speed just until combined.
3.In a small saucepan heat and stir coconut milk and butter until butter melts; stir in vanilla. Add to batter; beat until combined. Pour batter into the prepared pans, spreading evenly.
4.Bake for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; cool thoroughly on wire racks.
5.Prepare Coconut Filling and Creme Fraiche Frosting. To assemble, cut cake layers in half horizontally to make four layers. Place the first layer on a serving plate, cut side up. Spread one-third (about 3/4 cup) of the Coconut Filling over the first cake layer. Repeat with two more layers and the remaining Coconut Filling. Top with the remaining cake layer. Frost top and sides of cake with Creme Fraiche Frosting. Garnish cake with toasted coconut chips.
From the Test Kitchen

*Tip:

To toast coconut chips, spread them in an even layer in a baking pan. Bake in a 350 degrees F oven for 8 to 10 minutes or until light brown, stirring once.

To Store:

Cover cake. Store in the refrigerator for up to 24 hours before serving.

To Make Ahead:
Prepare as directed through Step 4. Wrap cooled cake layers in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight at room temperature. Continue as directed.

Coconut Filling
Ingredients
1 1/4 cups whipping cream
3/4 cup sugar
1/2 cup butter
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon vanilla
pinch salt
2 cups shredded coconut

Directions
1. In a medium saucepan combine whipping cream, sugar, and butter. Bring to boiling, stirring until sugar dissolves. In a small bowl stir together cornstarch, water, vanilla, and a pinch salt. Stir into cream mixture; bring to boiling. Boil gently for 1 minute or until thick. Remove from heat. Stir in shredded coconut.
Creme Fraiche Frosting
Ingredients
1 7 ounce container creme fraiche or 1 8-ounce container sour cream
1 cup whipping cream
1 teaspoon vanilla
3/4 cup powdered sugar
1/2 teaspoon vanilla

Directions
1. In a large mixing bowl combine creme fraiche or sour cream, whipping cream, powdered sugar, and vanilla. Beat with an electric mixer on medium speed until mixture is thick and soft peaks form (tips curl).