Puerto rican coconut cake recipe

Puerto Rican Coconut Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add a tropical twist to your dessert repertoire? Look no further than this delightful Puerto Rican coconut cake recipe. This traditional Caribbean treat is known for its moist and fluffy texture, infused with the rich and aromatic flavors of coconut. Whether you're hosting a summer gathering or simply craving a taste of the islands, this recipe is sure to transport you to paradise.

Keywords: Puerto Rican, coconut cake, tropical, dessert, Caribbean.

Puerto rican coconut cake recipe details

Puerto rican coconut cake recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

350 g	plain flour
4 tsp	baking powder
½ tsp	salt
175 g	unsalted butter
350 g	granulated sugar
240 ml	coconut milk
1 tsp	vanilla extract
4 large	eggs, whites only
	frosting of choice
	fresh grated, shaved or dessicated coconut to decorate

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F. Lightly grease 2, 9-inch, 22cm sandwich tins.

Sift together flour, baking powder and salt and set aside.

Cream the butter with 225g of the sugar until light and fluffy. Combine the coconut milk and vanilla.

Add the dry ingredients to the butter mixture, alternating with the coconut milk, ending with the dry ingredients. Beat well together.

In a clean bowl, whisk the egg whites until foamy and gradually add the remaining sugar and beat until stiff and glossy. Carefully fold the whites into the batter.

Bake for 25-30 minutes until done.

Allow to cool in tins for 10 minutes and turn out to a wire rack until cold.

Spread the frosting over one of the cakes to act as the base. Place the second on top and spread frosting on that. If any frosting remains, frost the sides too. Sprinkle coconut over the top immediately prior to serving.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a