Fluffy Coconut Milk Cake
This light and fragrant coconut milk cake melts in your mouth with every bite, combining a cloud-like texture with a gentle tropical sweetness. It is an easy, budget-friendly recipe that looks impressive and tastes even better — perfect for gatherings, celebrations, or a simple weekend treat.
🛒 Ingredients
20 servings
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 4 tablespoons unsalted butter or margarine, softened
- 4 eggs, whites and yolks separated
- 1 tablespoon baking powder
- 1 cup whole milk
- 1 can (13.5 fl oz / 400 ml) coconut milk
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a medium cake pan and set aside.
- 2
In a large bowl, beat the butter and sugar together until pale and fluffy. Add the egg yolks one at a time, beating well after each addition.
- 3
In a separate bowl, whisk together the flour and baking powder. In a third bowl, stir together the coconut milk and regular milk.
- 4
Add the flour mixture and the coconut milk mixture to the butter base in alternating additions, starting and ending with the flour. Mix until the batter is smooth.
- 5
In a clean bowl, beat the egg whites to stiff peaks. Gently fold them into the batter using a spatula with slow circular motions to keep the batter airy.
- 6
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before unmolding.
💡 Chef's Tip
For extra coconut intensity, sprinkle toasted coconut flakes on top before baking. This cake also pairs beautifully with whipped cream and fresh mango slices.
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