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Mother's Day Coconut Cake

Desserts / Sweets / Treats

Mother's Day Coconut Cake

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Chef's Note

Just in time for Mother's Day! đŸŒș Celebrate Mom with this deliciously moist coconut cake ✹

Preparation

60 minutes

Bake

45-60 minutes

Serves

6-8

Serving Size

1 slice

Ingredients

  • 1/2 sticks of butter, softened

  • 2 cups sugar

  • 4 eggs, yolks and eggs separated

  • 1 tsp. vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1/2 cup whole milk

  • 1 (13.5 ounces) can Fiesta TrolipcalĂ© Organic Coconut Milk

  • 1 Tbsp. baking powder

  • Pinch of salt

Sauce Ingredients:

  • 1 (13.5 ounces) can Fiesta TropicalĂ© Organic Coconut Milk

  • 1 (14 ounces) can sweetened condensed milk

  • 2 cups Fiesta TropicalĂ© Sweetened Coconut Flakes

Made with Fiesta Tropicale

1

Preheat oven to 350F degrees.

2

Grease 1 (9-inch) round cake pan, line with parchment paper, grease again and dust with flour.

3

In a large bowl, beat butter, sugar and egg yolks until fluffy. Add vanilla and mix well.

4

In a separate bowl, sift flour, baking powder and salt. Gradually add dry ingredients to batter, alternating with milk and coconut milk. Mix until just combined. Set aside.

5

In another bowl, beat egg whites until stiff peaks form. Fold egg whites into batter until blended.

6

Pour batter into cake pan and bake for 45 to 60 minutes, until a cake tester comes out clean.

7

While cake is baking, make sauce by whisking together coconut milk and sweet condensed milk.

8

When cake is baked, remove from pan and cut in half to make 2 layers. Moisten the bottom cake layer with half of the sauce.

9

Place the top layer on top and use a toothpick to poke holes all over the surface. Pour remaining sauce until the cake absorbs everything.

10

Sprinkle with shredded coconut and refrigerate. Serve chilled.

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