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Sunny Southern Coconut Cake

This recipe adapts a standard white cake mix or recipe by using canned coconut milk as the primary liquid, vegetable oil or melted butter, and eggs to create a moist and flavorful Southern-style coconut cake.
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Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1521.9 kcal

Equipment

  • 1 Mixing Bowls
  • 1 Whisk or Electric Mixer
  • 1 Measuring Cups and Spoons
  • 1 Spatula
  • 1 Cake Pan (size per your white cake recipe)

Ingredients
  

Main

  • 1 white cake recipe
  • 1¼ cup canned coconut milk use coconut milk to replace the amount of water or other liquid called for in cake recipe
  • ⅓ cup vegetable oil as per recipe or substitute melted unsalted butter
  • 3 egg whites per the recipe or use 3 whole eggs

Instructions
 

  • Preheat oven and prepare cake pan(s) according to your white cake recipe instructions (greasing and flouring or lining).
  • In a large mixing bowl, combine the dry ingredients from your white cake recipe.
  • In a separate bowl, whisk together the canned coconut milk, vegetable oil (or melted butter), and egg whites (or whole eggs).
  • Pour the wet ingredients into the dry ingredients.
  • Mix on low speed with an electric mixer, or whisk by hand, just until the batter is combined and smooth.
  • Do not overmix; stop as soon as no dry streaks remain.
  • Pour the batter evenly into the prepared cake pan(s).
  • Bake according to the time and temperature specified in your white cake recipe, or until a toothpick inserted into the center comes out clean.
  • Remove from oven and let cool in the pan for the recommended time.
  • Invert the cake onto a wire rack to cool completely before serving or frosting.

Notes

Ensure canned coconut milk is well-shaken before measuring. Substituting melted unsalted butter for vegetable oil will add richness and depth of flavor. Do not overmix the batter once wet ingredients are added; mix just until combined to avoid a tough cake. Baking time will depend on your base white cake recipe and pan size, so monitor closely using a toothpick test for doneness. Allowing the cake to cool slightly in the pan before transferring helps prevent breakage.