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.

Recipe Summary

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

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

    Advertisement
  • 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.

Nutrition Facts

241 calories; protein 2.8g 6% DV; carbohydrates 26.4g 9% DV; fat 14.6g 22% DV; cholesterol 51.3mg 17% DV; sodium 288.7mg 12% DV. Full Nutrition
Advertisement

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2017
Just noticed that quite a few people have tried my recipe and was so excited that most of you enjoy it! =) I did notice that those who complained about it having too much baking soda - respectfully - read the directions. =) It's actually supposed to be Baking POWDER. I can imagine Baking Soda would be really gross! lol =) Read More
(17)

Most helpful critical review

Rating: 1 stars
11/05/2016
Wish I had gone with my gut and not put the amount of baking soda called for in this recipe. It was horribly bitter. And it needs more sugar. It was very moist so perhaps with a little tweaking it would come out better. Read More
52 Ratings
  • 5 star values: 41
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/14/2017
Just noticed that quite a few people have tried my recipe and was so excited that most of you enjoy it! =) I did notice that those who complained about it having too much baking soda - respectfully - read the directions. =) It's actually supposed to be Baking POWDER. I can imagine Baking Soda would be really gross! lol =) Read More
(17)
Rating: 5 stars
01/19/2016
I made this cake because I had some coconut milk that was starting to sour. We loved it! I made a few changes to make it healthier. Cut sugar to 1 1/2 c. and used 1/2 Stevia and 1/2 regular sugar. I substituted the butter with coconut oil. Be careful when softening because it won't take as long as butter. I substituted the all-purpose flour with coconut flour. This ratio is 1:4. For every cup of regular flour use 1/4 c coconut flour. I also added a 1/2 tsp of coconut extract. Put this in a 9x13 pan, sprinkled with additional coconut and baked for the same 45 min. It turned out wonderful! So, I guess you could say I made a Coconut Coconut Coconut Coconut Milk Cake! Read More
(17)
Rating: 5 stars
02/06/2015
Fantastic recipe! I made it in a Bundt pan out of preference and adjusted bake temp and time to 325 for 45 minutes. So moist and a lovely flavor! I also added a chocolate glaze (http://m.allrecipes.com/recipe/8236/satiny-chocolate-glaze), which complemented the coconut flavor nicely. I'll be making this one again! Read More
(14)
Advertisement
Rating: 5 stars
01/04/2015
I made this for a Birthday Party everyone just loved it. Everyone wanted the recipe so forwarded it along. And I am sure it will not stop there this is the best coconut cake I ever tasted and followed the recipe excately. Read More
(9)
Rating: 5 stars
01/03/2015
I was hesitant to use so much baking powder but followed the recipe anyway. I am glad that I did! I am making a vanilla browned butter glaze for this and will top with toasted coconut. I added 1 tsp vanilla to the batter for contrast. Read More
(9)
Rating: 5 stars
09/15/2014
Really moist with great coconut flavor made muffin with 1//2recipe 2 tbles more coconut milk.and a sprinkle of coconut on top. A big hit! Read More
(7)
Advertisement
Rating: 5 stars
04/14/2016
I was trying out recipes from Brazil and I came across this one. After reading most of the reviews I decided to try it exactly as it is written. I would not change anything. The event I used it for had children teens and adults and they all love it! Highly recommend it. One thing; baking in the large pan took longer than the 45 minutes. For the frosting I used a recipe that calls for 1-14oz can of condensed milk 1/3 cup chocolate powder sifted 1/3 cup whole milk 1 tbsp. unsalted butter softened pinch of salt and 1/2 tsp. vanilla extract. Mix all the ingredients except the vanilla in a saucepan. Cook stirring constantly over medium-moderate heat until thickened. Remove from heat then mix in the vanilla extract. Let cool a bit then frost cooled cake. The actual frosting recipe did not call for the pinch of salt or vanilla but it needed something and those two balanced out the taste. I hope you all enjoy! Read More
(5)
Rating: 5 stars
04/06/2017
Friends said it was literally the best cake they had ever had and requested it for their birthdays. I added 1/4 tsp coconut extract and increased the coconut to 1 1/4 cup to enhance the coconut flavor of the cake since I love that. I made it in two 9" round pans and baked for 40 minutes layered them with berry jam in the middle and coconut buttercream frosting on the outside. The cake was moist and delicious. Yum! Read More
(3)
Rating: 4 stars
10/31/2014
Delicious moist coconut cake. Thank you for this cake recipe. Read More
(3)
Rating: 1 stars
11/05/2016
Wish I had gone with my gut and not put the amount of baking soda called for in this recipe. It was horribly bitter. And it needs more sugar. It was very moist so perhaps with a little tweaking it would come out better. Read More
Advertisement