Desserts / Sweets / Treats
Mother's Day Coconut Cake
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Chef's Note
Just in time for Mother's Day! 🌺 Celebrate Mom with this deliciously moist coconut cake ✨
Preparation
60 minutes
Bake
45-60 minutes
Serves
6-8
Serving Size
1 slice
Ingredients
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1/2 sticks of butter, softened
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2 cups sugar
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4 eggs, yolks and eggs separated
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1 tsp. vanilla extract
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2 1/2 cups all-purpose flour
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1/2 cup whole milk
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1 (13.5 ounces) can Fiesta Trolipcalé Organic Coconut Milk
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1 Tbsp. baking powder
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Pinch of salt
Sauce Ingredients:
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1 (13.5 ounces) can Fiesta Tropicalé Organic Coconut Milk
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1 (14 ounces) can sweetened condensed milk
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2 cups Fiesta Tropicalé 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.