Hey Lykkers! Are you ready to learn how to make an incredibly soft and fluffy coconut cake? If you're looking for a cake that's light, tender, and bursting with flavor, then you're in the right place!
This coconut milk cake is a game-changer, and we can't wait to share how easy it is to make. Let's dive right in!
Ingredients You'll Need
Before we start, let's make sure we've got everything ready. Here's what we need to bake this soft, coconutty masterpiece:
• 90g of all-purpose flour
• 23g of coconut powder
• 30g of corn oil
• 4 eggs
• 55g of white sugar
• A pinch of salt (1.5g)
• 1.5g of baking powder
• 1.5g of tartar powder (helps stabilize the egg whites)
• Water (for mixing the coconut powder)
Now, these might seem like a lot of ingredients, but trust us, each one plays an important role in making the cake super fluffy!
Making the Coconut Mixture
Let's start with the coconut milk. The coconut powder we're using already has a strong coconut flavor, so we won't need to add any milk. Start by mixing 23g of coconut powder with enough water to get 100g of coconut milk. This is the base of your cake's coconut flavor.
Next, pour 30g of corn oil into the coconut milk and mix well. This will make the cake moist and tender. Trust us, this step is key for the soft texture we're after.
Mixing the Dry Ingredients
Now, take 90g of all-purpose flour and sift it with the 1.5g of baking powder and salt. Sifting helps to make sure everything is evenly mixed and eliminates any lumps. Once that's done, add the flour mixture into the coconut oil mixture. Stir everything together until it's smooth.
Beating the Egg Whites
Here comes the fun part—beating the egg whites! Break four eggs, separating the whites from the yolks. Put the egg whites into a clean bowl, then add the tartar powder. This will help stabilize the egg whites and give them that fluffy texture we want.
Now, slowly add 55g of white sugar, a little bit at a time, while using a hand mixer to beat the egg whites. Beat them until they reach the “soft peak” stage—when you lift the whisk, the egg whites should form peaks that gently fold over. This is crucial for that light, airy texture we're going for!
Combining Everything Together
With your egg whites ready, it's time to fold them into the coconut batter. This is where we need to be careful—gently fold the egg whites into the batter. Don't stir! If we stir too much, we'll lose all that air we worked hard to whip into the egg whites.
Preheat your oven to 175°C (350°F). While it's warming up, line a baking pan with parchment paper. Now, pour the cake batter into the pan, tapping it gently on the counter to remove any large air bubbles. This step helps the cake rise evenly and prevents holes from forming.
Baking the Cake
Pop the cake into the oven for about 25 minutes. The exact time may vary depending on your oven, so make sure to check on it! The cake should be golden brown on top and spring back when lightly touched. If you want to be extra sure, you can insert a toothpick into the center—if it comes out clean, the cake is ready!
Cooling the Cake
Once the cake is done, take it out of the oven and gently remove it from the pan while it's still hot. Let it cool for a few minutes, then peel away the parchment paper. Allow the cake to cool completely on a wire rack, which helps prevent it from becoming soggy.
Time to Enjoy!
Once your coconut cake has cooled, it's time to enjoy the fruits of your labor! Cut the cake into squares and serve. You can even drizzle some fruit jam on top for a little extra sweetness—this cake is so fluffy, it practically melts in your mouth!
We're sure you're going to love this cake as much as we do, Lykkers. It's a perfect treat for any occasion, whether you're celebrating something special or just treating yourself to something sweet. Give it a try and let us know how it turns out!
Delicious COCONUT MILK CAKE Recipe
Video by Umma Cooks
