Coconut Coconut Milk Cake

Ingredients

• 2 cups white sugar
• 1 cup butter , softened
• 4 large eggs , separated
• 1 cup unsweetened shredded coconut
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 can coconut milk , 14 ounce

Instructions

1. 1

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

2. 2

   Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.

3. 3

   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.

4. 4

   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.

5. 5

   Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.