Table of Contents
Grease a 9×13-inch cake pan. Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut. Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
Try adding 1/2 yogurt container of mini chocolate chips, or use lemon yogurt and add lemon zest for a lemon yogurt cake. A cup of low-fat vanilla yogurt takes a simple box of cake mix to the next level, creating a lower-calorie pound cake than most.
If desired, you can use this vanilla buttercream instead (no cream cheese). Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. To keep the coconut cake light and fluffy, use only egg whites. We’ll add the moisture back with sour cream. Sour Cream: The moist maker! This cake melts in your mouth. Coconut Extract: I tested this recipe with and without coconut extract.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…