Coconut Milk Cake

Sasha Kamen


This cake originally required breaking open a coconut or two, grating the meat and extracting the milk. Thank goodness for at least some of today's processed foods! I've adjusted the recipe to compensate for flaked versus grated fresh coconut. Be sure to gently press the flaked coconut into the cup when measuring it. You can use either the canned or refrigerated variety of coconut milk. If you can't find currant jelly, raspberry or strawberry will also work fine. Enjoy!

pinch tips: How to Measure Ingredients



Two 9" round layers


25 Min




2 cups unsweetened flaked coconut, divided
3 cups cake flour, sifted before meaasuring
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
3/4 cup butter
3 eggs, separated
3/4 cup coconut milk
1/2 teaspoon vanilla
currant jelly

Directions Step-By-Step

Have all ingredients at about 75 F. Preheat oven to 350 F. Grease and flour two 9" round baking pans.
Whisk or sift together cake flour, baking powder and salt. Set aside.
Cream butter. Add the sugar gradually and continue creaming until very light. Beat in egg yolks and vanilla.
Add the flour mixture in three parts to the butter mixture alternately with coconut milk. Mix until smooth after each addition.
Stir in one cup of the flaked coconut.
In a separate bowl beat the egg whites until stiff but not dry. Fold gently into the batter.
Pour batter into prepared baking pans and bake about 25 minutes. Cool in pans 10 minutes before turning out on racks. Cool completely before icing.
Fill between the layers with jelly and ice with Seven Minute Icing. Coat with the remaining one cup flaked coconut.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Dairy Free