Recipe of Coconut Milk Whipped Cream Keto

Coconut Coconut Milk Cake

Coconut milk whipped cream is the perfect thick and fluffy topping to pie or hot chocolate.

Recipe Summary Coconut Coconut Milk Cake

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 | Coconut Milk Whipped Cream Keto

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

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.

Info | Coconut Milk Whipped Cream Keto

prep: 15 mins cook: 45 mins total: 1 hr Servings: 24 Yield: 24 servings

TAG : Coconut Coconut Milk Cake

World Cuisine Recipes, Latin American, South American, Brazilian,