Coconut milk cake (
adapted from Rotary club, Miri)
3 egg whites
1½ cups fine white sugar
½ tsp cream of tartar
¾ cup margarine/ butter
½ tsp vanilla essence
3 egg yolks ( well beaten)
½ cup of freshly grated coconut*
½ tsp salt
2¼ tsp baking powder
2¼ cups plain flour
¾ cups coconut milk (use one coconut)
*If using dry desiccated packet coconut, stream for 5
-10mins to absorbed moisture before using so as cake will not become
1. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour.
Add in ½ cup sugar in 3 batches, 1/3 at a time and whip until egg whites is stiff.
Start at low speed and turn to high speed only on the 3rd batch.
This step is crucial.
how to beat egg white). Set aside.
2. In another bowl cream the butter and add the vanilla vanilla.
Beat in 1 cup sugar gradually. Cream well, Then add the well beaten
egg yolks. Beat well. Stir in the grated coconut.
3.Sift the dry ingredients, flour, baking powder, salt
together and add or fold them
alternately with the coconut milk to the creamed mixture. Then
fold (not beat) the egg
whites into the creamed mixture. Do not over mix.
4. Pour the mixture into a large cake tin and bake at 350°
for about 40 minutes.
*Grease your cake tin with vegetable oil and dust with flour before
pour in mixture. This will enable cake to be easily taken out after
* If you prefer a layer cake, put
the cake mixture into two 9" layer pans dusted with flour and
bake at 350°F or 175°C for about 30
Icing for the
1small package cream cheese 250g (softened to room temperature)
1 tablespoon butter/margarine
4 oz castor sugar
1 grated coconut
1 cup sugar
1.Beat the cream cheese and the butter together. Gradually add in
the castor sugar. Beat until the sugar is dissolved. This will give
you a rather thin icing.
2. Save the grated coconut after you
have squeezed out the coconut milk from the coconut cake. Fry
it with sugar over a slow fire until it is toasted to a nice golden
colour. Sprinkle this liberally over the icing .
Cream Cheese Icing (variation)
1 x 250g packet cream cheese at room temperature
4 tablespoon icing sugar
2 teaspoon grated lemon rind
1.Beat icing sugar and lemon rind into cream cheese
2. Spread over cake
Note- Cream cheese may be softened in a microwave oven for 40
seconds ( 800 watts).
* or you can use
whipped cream or the various substitutes available.
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