Make a moist coconut cake with coconut milk by soaking shredded coconut in coconut milk, beating egg whites separately, adding the coconut oil, sugar and salt to the egg yolks and combining baking soda and flower. Then combine all the ingredients in a bowl before pouring out and baking.
- Soak the coconut
Soak 7 tablespoons of shredded coconut in 1 1/2 cups of coconut milk.
- Separate the eggs
Separate 6 egg yolks and whites into separate bowls.
- Whip the egg whites
Whip the egg whites until they form stiff peaks.
- Make the yolk mixture
Pour 1 cup of sugar, 1/8 teaspoon of salt and 1 cup of melted coconut oil into the egg yolk bowl. Beat these ingredients together.
- Make the flour mixture
In a large bowl, combine 2 cups of flour with 4 teaspoons of baking powder.
- Combine the mixtures
Stir the yolk mixture into the flour mixture. Add the coconut milk and shredded coconut mixture.
- Fold in the egg whites
Carefully fold the egg whites into the batter.
- Pour the batter into the pans
Pour the coconut cake batter into two greased 9-inch round cake pans.
- Bake the cake
Bake the cake at 350 degrees Fahrenheit for 30 to 40 minutes.