I wanted to make something different and when I spotted the can of coconut milk in the cupboard I decided to make a coconut cake.
Now the traditional frosting is also coconut, but I wanted something a bit different, so made a light chocolate frosting instead.
Here’s the recipe:
Coconut Cake
Ingredients
2 C sugar
1 C butter, softened
4 eggs, separated
1 C shredded coconut
2 C flour
2 Tbs baking powder
1/2 tsp salt
14 oz can coconut milk
Directions
Preheat oven to 350 F.
Grease a 9×13 pan.
Beat sugar, butter and egg yolks until smooth and creamy and then add the coconut.
Mix together dry ingredients and add then add the creamy butter mixture and the coconut milk, adding about a 1/3 of each at a time.
Stir batter until just mixed.
Whip egg whites to a stiff peak and then fold into batter.
Bake until the center tests clean, about 40-45 minutes at 350 F.
Chocolate Frosting
Ingredients
1/2 C butter, softened
3 C powdered sugar
2 Tbs cocoa
3 Tbs milk
1 tsp vanilla
Directions
Whip all the ingredients at high speed until the desired consistency for spreading is reached. More milk may be added if needed.
