Kaysie's Coconut Milk Cake

May 25, 2017 8 Comments

Kaysie's Coconut Milk Cake

We hate to call a natural, healthy fruit a "fad food", but coconuts have certainly gained in popularity recently. Whether due to purported health benefits ranging from improved immune system function to heart disease risk reduction, or simply because they taste delicious, coconuts are definitely the flavor du jour. 

Today we're bringing this delicious superfood into cake. Because that's what we do- we find a thing we love and we cake it.

Ingredients

  • 170g Cake flour
  • 234g Sugar
  • 9g Baking powder
  • 2g Salt
  • 113g Butter, unsalted
  • 120g Coconut Milk
  • 76g Egg whites
  • 57g Whole milk
  • 4g Vanilla extract
  • 2g Coconut extract
  • 75g Shredded coconut

These measurements will yield two 8" round cakes. For larger cakes, scale up according to your needs.

Kaysie Lackey's Coconut Milk Cake

Directions

First, combine all dry ingredients, including the sugar, in a mixer. Add the softened butter and coconut milk to the dry ingredients and beat on a low speed until combined. Raise the speed to medium and beat for 4 minutes.

Kaysie Lackey's Coconut Milk Cake

In a separate bowl, combine the egg whites, whole milk, and extracts. Slowly add this wet mixture to your batter, scraping well as you go.

Add the shredded coconut and mix to combine.

Kaysie Lackey's coconut Milk Cake

Bake at 325° fahrenheit until the top starts to golden and a toothpick comes out clean. Start checking your cake at around 30 minutes.

Enjoy the delectable flavor of coconut in its most indulgent form! And hey- maybe it'll even cure what ails you!

Kayie Lackey's Coconut Milk Cake

 





8 Responses

Innovative Sugarworks
Innovative Sugarworks

July 05, 2017

Adriana, yes- this recipe makes delicious cupcakes! :)

Innovative Sugarworks
Innovative Sugarworks

July 05, 2017

Beverly, it makes enough for two 8" round cakes.

Adriana Garzon
Adriana Garzon

June 14, 2017

Is this recipe good to make cupcakes? Thanks

Beverly Brown
Beverly Brown

June 06, 2017

how much batter does this yield?

Robin Christ
Robin Christ

June 01, 2017

@ Pipita this is as close as I could figure the conversion
•1 1/2 cups 170g Cake flour
•1 cup 234g Sugar
•1 1/2 tsp 9g Baking powder
•pinch 2g Salt
•1/2 cup 113g Butter, unsalted
•1/2 cup 120g Coconut Milk
•1/3 cup 76g Egg whites
•1/4 cup 57g Whole milk
•1 tsp 4g Vanilla extract
•1/2 tsp 2g Coconut extract
•1/4 cup 75g Shredded coconut

Pipita
Pipita

May 28, 2017

Is it possible to convert recipe to cups and teaspoon for those who are not used to work with grams? Thanks so much. That cake looks divine ?

Innovative Sugarworks
Innovative Sugarworks

May 26, 2017

Hi Margie! Yes, this cake is definitely sturdy enough for fondant! Thanks for asking!

Margie
Margie

May 25, 2017

Sounds great! Is it sturdy enough for fondant ?

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