Apple slices and a delectable cream sauce with an apple taste are placed on top of pan-fried pork chops. This is a fantastic, simple midweek meal for the entire family.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs, separated
- 1 cup unsweetened shredded coconut
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 (14 ounce) can coconut milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). 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.
- Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 289 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made this cake and I loved it but the picture shows a Bundt cake and the instructions read to put it in a 19 x 13. Is the timing different with a Bundt pan?
Super moist will cook more often 🙂 I made chocolate cover — guests loved the cake.
Delicious…. I cut the sugar to 1 and 1/4 cup and it was plenty sweet, added 1/4 tsp coconut extract. I think it would be delicious as the base for a strawberry trifle and can’t wait to try it!
Amazing cake. I used sweet coconut flakes in the cake, 1 tspn vanilla extract and added 1/2 c flour. When I say tasty, moist but not overly dense and did a struessel with toasted coconut OMG. THANK YOU!
I love this recipe. I always cut the sugar in half, and use whipped cream rather than any icing, topped with toasted coconut. It’s always a hit at the potlucks! It’s also my default Easter cake with the addition of pastel colored jelly beans!
Delicious, though a little too dense for my taste – but I had only used 1 Tbsp. baking powder. Will try again with 2 Tbsp.
A half recipe fit perfectly in my instapot Bundt pan. I added some orange peel to the cake and frosting only because I had some available, otherwise it would be delicious without any.
Perfect, moist, sensational springtime cake
This recipe made a very delicious cake. I added half a cup more flour as I found it too runny though
Wow! This recipe is great. I made a gluten-free version and the cake is really moist and soft. I used Doves farm self-raising flour. I also added 1/2 a teaspoon of baking soda (bicarbonate of soda) and 1 tablespoon honey (so the cake will remain moist). I only used 1/2 teaspoon salt and used 35g LESS sugar. (I did not use plain flour and baking powder). I baked in a preheated gas oven, gas mark 4, for 1hr 20mins. I also added some lemon zest and vanilla essence. Next time i’ll add some lemon juice.
Super moist recipe. Loved it. Easy to make.
easy to make tasty
Wow, this recipe was perfect : it had the exact ingredients I had available at home I just used half of the quantities, to make it smaller mine looks a bit uncooked in the middle but the indicated cooking time is perfect; it looks like this because I added pieces of Lindor white Chocolates the last ten minutes and I think the sugar melted! Cannot add more photo but you should see it sliced and with the chocolate dripping the result was amazing. I also added a bit of vanilla flavour. I already selected the next slice I’ll have tomorrow after workout Great job, needed this these Days. thank you
Super easy to make. Absolutely delicious! Moist and tender . I only had sweetened coconut so reduced sugar by 1-2 cup, also added 1 tsp vanilla bean paste. Baked in a tube pan and did not frost. Found cake sweet enough without frosting. Highly recommend and will definitely bake again!!! 5
Oh my gosh, this cake is DELICIOUS. I added the juice of one lime and the zest of one lime. I baked this recipe in a 9×13 pan and served it to company plain, cut in big squares. It bursts with flavor and does just fine on its own with no frosting or glaze. It is dense and moist. Dress it up with pretty dessert plates and no one will know how easy it was to get dessert on the table. I read the review about tasting the baking powder. I didn’t taste it at all, so not sure what could have gone wrong there.
This cake is moist and full of coconut flavor.
This cake is overall very good. The moist and soft texture is fantastic. On its own is very good. I will make it with unsweetened flaked coconut next time as I like coconut a lot. I made half a recipe and baked it in a 6″ bundt pan and the left over batter yielded 4 additional cupcakes. I believe I could have easily turned the leftover batter into 6 cupcakes as the batter I poured in the bundt cake overflowed a bit. It was my mistake. I truly believe a glaze with coconut flavor o coconut spirit would be great. Another option could be cream cheese frosting or pipped Chantilly cream infused with coconut flavor. Honestly, it is a versatile recipe that picking up a frosting is sort of difficult. It goes well with so many combos of frosting flavors and textures. Of course do not forget to sprinkle it with toasted coconut flakes!! BTW, the yellow color this cake has is just beautiful!
Good whole family liked. A little more dense.
delicious cake and got so many compliments on it. I used unsweetened coconut in the batter but toasted some sweetened coconut for the top after icing it. I loved the texture of this cake due to whipping of the whites and adding them in. It was not a ‘feathery’ type fly away texture nor was it a heavy dense. Just perfect and rose so nicely. I did add a bit of Mexican vanilla to the batter as well. For a super duper coconuty flavor, I think next time I will add 1/4 tsp coconut extract, or else add a bit of coconut extract to the icing. Either way, a moist and delicious flavor with great texture.
I made the recipe exactly as called for. I made cupcakes and do NOT recommend making cupcakes; the batter does not rise as you would like, so they’re very ugly lol. They are, however, an excellent flavor and texture. I will make again as a bundt cake, which I believe this recipe is very well suited for. My friend said the egg smell was a little overwhelming, and to add vanilla to counter that. I will try a little next time to see how it is, but the smell didn’t bother me.
I have made this twice. The first time was exactly as written. Perfect, I topped it with a coconut cream glaze. The second time, I added the zest and juice of one lime and topped it with a lime glaze. This was perfect, as well. I will make both versions many more times.