Fluffy Coconut Cake
A light, tender coconut cake that fills your kitchen with a warm tropical aroma. Folded egg whites give it an irresistibly airy crumb that melts on the tongue. Easy enough for beginners, impressive enough for guests.
🛒 Ingredients
10 servings
- 2½ cups (300 g) all-purpose flour, sifted
- 2 cups (400 g) granulated sugar
- 1 cup (100 g) desiccated coconut
- 3 tablespoons (45 g) softened margarine or unsalted butter
- ¾ cup (200 ml) whole milk
- 4 large eggs, whites and yolks separated
- 1 tablespoon (11 g) baking powder
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 210 °C (410 °F). Grease and flour a 22–24 cm round or rectangular baking pan.
- 2
Beat the egg whites with the pinch of salt until stiff peaks form. Set aside.
- 3
In a stand mixer, beat the egg yolks, sugar, and margarine on medium-high speed for 3 minutes until pale and creamy.
- 4
Add the milk, sifted flour, and desiccated coconut. Beat on medium speed until the batter is smooth.
- 5
Switch off the mixer. Gently fold in the beaten egg whites and baking powder using a spatula, using slow upward strokes to keep the batter airy.
- 6
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before unmoulding.
💡 Chef's Tip
Toast the desiccated coconut in a dry pan over medium heat for 2–3 minutes before adding it to the batter — it deepens the flavour beautifully. A splash of vanilla extract is also a great addition.
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Same category — Desserts
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