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Blog - Recipes
Type: Cake
Serves: 8
Difficulty: easy
Preparation time: 20 min
Baking: oven 180°C - 350°F
Baking time: 30-35 min
Special diet: lactose-free
egg whites 120 g (4 oz)
white sugar 80 g (2¾ oz) (first part)
egg yolks 60 g (2 oz)
white sugar 80 g (2¾ oz) (second part)
coconut milk (or milk)* 125 g (4½ oz)
vegetable oil** 80 g (2¾ oz)
salt 2 g (a pinch)
all-purpose flour 150 g (5½ oz)
shredded coconut 100 g (3½ oz)
baking powder 8 g (¼ oz)
icing sugar q.s.
Coconut Cake
This cake, so genuine, soft and with a fragrant coconut flavor, is excellent for breakfast or as a snack for adults and children. To get a product that is suitable for a lactose-free diet, I used the vegetable oil and coconut milk, but if you have no intolerance problems you can replace it with cow's milk. It is perfect to prepare birthday cakes, decorated with whipped cream, butter cream, fondant, glazed or decorated as you like.

How to make the Coconut Cake
Preheat oven to 350 degrees F (180 degrees C).
Grease with oil a 18-20 cm (7-8 inch) round pan.
Mix and sift the dry ingredients: all-purpose flour, baking powder and shredded coconut into a medium bowl.
Whip the egg whites with the first part of white sugar about 5-6 minutes until they are white and smooth.
Combine egg yolks, sugar (second part), water, oil and salt, and whisk well to combine.
Add these wet ingredients to dry ingredients and mixing just until combined.
Add all this mixture to the remainder egg whites and mix gently.
Pour evenly into the prepared pan.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pan for 10 minutes, and then remove to a wire rack to cool completely.

Tips and Tricks
*How can I replace coconut milk?
In this cake I added coconut milk to intensify coconut flavor.
Coconut milk is easy to find in the supermarkets, but if you don't find it you can replace it with the same amount of cow's milk or coconut yogurt.
If you want your cake to be suitable for a lactose-free diet, you can replace coconut milk with almond milk, oats milk, rice milk, etc.
**Vegetable oil: which one to use?
You can use any seed oil, or corn, peanut, sunflower, etc. I advise you to use an oil with a delicate taste, so as not to cover the coconut flavor.
But if you want a cake that releases coconut flavor anywhere, you can use coconut oil (I found it easily on amazon) which is also a natural and healthy product.

ielle's touch
You can use this cake as base for your decorated cakes, filled as you like.
Here are some of my decorated cakes: Superman!?, Winter twins, Present's Elf, Jimmy.

Up to three days in an airtight container.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious lactose-free recipes, here are some examples:
Angel Food Cake, Apple Cake without butter, Chiffon Cake

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