The coconut cake is a dessert that is very soft and fragrant, made with only egg whites. This recipe is perfect for those intolerant to egg yolk or just to use up leftover egg whites from previous preparations. We can serve it at breakfast or as a snack, and we can shape it as we prefer, such as pound cake, muffins, cupcakes, depending on our needs. The coconut, with its fragrance and sweet taste, gives a very pleasant exotic touch to this delicious cake, which is very easy and ready in just under an hour.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 3/4 cups All-purpose flour
- 3 1/2 tbsp Potato starch
- 3 1/2 tbsp Desiccated coconut
- to taste Ground cinnamon
- 1 pinch Fine salt
- 2 tsp Baking powder
- 7 tbsp Soft butter
- 2/3 cup Sugar
- 4 Large egg whites
- 1/4 cup Milk
- 8 inch round cake pan
Preparation
Preheat the oven to 350°F.
1) In a bowl, cream the soft butter with the sugar, then add the milk and a pinch of ground cinnamon and continue mixing.
2) In another bowl, sift the flour, potato starch, and baking powder, add the salt, mix them, and add them to the butter and sugar mixture.
3) Finally, add the coconut and the egg whites (not whipped) little by little, continuing to mix with the beaters until finished. You will get a smooth and homogeneous mixture.
4) Line a tall-sided 8-inch round cake pan with parchment paper, pour in the cake batter, and level it with the back of a spoon. Bake the cake in a preheated oven at mid-height for about 30/35 minutes.
Since cooking times may vary from oven to oven, check the cake’s doneness by inserting a long skewer that should come out perfectly dry; if not, extend the cooking time by a few more minutes until the cake is cooked. Turn off the oven, remove the cake, and let it cool well before cutting. Dust the cake with plenty of powdered sugar.
The extra idea. Add chocolate chips to our already delicious coconut cake.
Notes
The extra idea. Milk can be replaced with the same weight of fresh fruit juice: orange, lemon, grapefruit, apple, etc. We can also cover the soft coconut cake with egg whites with a dark chocolate glaze that pairs well with the coconut flavor.
