Ingredients
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2 cups white sugar
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1 cup butter, softened
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4 eggs, separated
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1 cup unsweetened shredded coconut
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2 cups all-purpose flour
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2 tablespoons baking powder
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1 teaspoon salt
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1 (14 ounce) can coconut milk
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
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Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
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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.
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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.
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Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Nutrition Facts (per serving)
| 241 | Calories |
| 15g | Fat |
| 26g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 241 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 10g | 52% |
| Cholesterol 51mg | 17% |
| Sodium 289mg | 13% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 1g | 4% |
| Total Sugars 17g | |
| Protein 3g | 6% |
| Vitamin C 0mg | 0% |
| Calcium 80mg | 6% |
| Iron 1mg | 8% |
| Potassium 82mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
