Coconut Milk Cake

Ingredients

• 2 cups white sugar

• 4 eggs, separated

• 1 cup soften butter

• 1 cup unsweetened shredded coconut

• 2 cups all purpose flour

• 1 teaspoon salt

• 14 ounces of coconut milk

Directions

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

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

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. Beat egg whites in a glass or metal bowl 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. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Enjoy with a dollop of whipped cream.