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The Best Coconut Cake

Updated: May 9

Are you looking for your new favourite cake recipe? Well, one bite of this fluffy, melt-in-your-mouth coconut cake will keep you coming back for more!



Ingredients


  • 5 Egg Whites, room temperature

  • ½ cup Milk

  • ¼ cup Yogurt 

  • ¾ cup (180 grams) Unsalted Butter, room temperature

  • 1¾ cup (340 grams) White Granulated Sugar

  • 1 tsp Vanilla Extract

  • 2½ cups (320 grams) All-Purpose Flour                   

  • 1 tbsp (14 grams) Baking Powder

  • ½ tsp (3 grams) Salt

  • 1 cup (100 grams) Sweetened Desiccated Coconut


Method


  1. Preheat the oven to 350F or 180C.

  2. Take a 9”x13” cake pan (or two 9” round cake pans) and brush on a little butter on the sides and bottom of the pan. Sprinkle some all-purpose flour on the side of the pan and once you have evenly spread the all-purpose flour around the sides of the cake pan, dust off the excess.  Place a parchment paper on the base of the cake pan.  Or you can spray the cake pan with baking spray. 

  3. Pulse the shredded desiccated coconut in a blender to a coarse consistency.

  4. Mix the all-purpose flour, baking powder, and salt in another bowl and keep it aside.

  5. Separate the egg white from the egg yolks. Whisk together the egg whites till light and foamy.  Add one-fourth cup of the milk-yogurt mixture and continue beating the egg whites for about one minute. Set it aside.

  6. On medium-high speed in a mixing bowl, beat the butter and sugar for about 2 minutes till the butter turns light and fluffy.  Occasionally scrape down the sides and bottom of the bowl.

  7. Add the remaining milk-yogurt mix, and vanilla extract, and continue beating on a medium-high speed for another 2 minutes. Occasionally, scrape down the sides of the bowl. 

  8. With the hand mixer on stir, add the dry and wet ingredients alternating between the two, beginning and ending with the dry ingredients. Occasionally, scrape down the sides of the mixing bowl.

  9. On medium speed, give the batter one last mix for just 30 seconds till well blended and you have a smooth batter.  

  10. Now add the desiccated coconut, and using the cut and fold method, gently mix the coconut into the batter till well incorporated. 

  11. Pour the batter into the prepared sheet pan, and spread it evenly across the cake pan using an offset spatula.  

  12. Bake the cake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  13. Place the baked cake on a wire rack to cool completely.

  14. Cut into desired size pieces and enjoy!

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