Kaysie's Coconut Milk Cake
May 25, 2017

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.


  • 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


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