COLD COCONUT SPONGE CAKE

🥥 INGREDIENTS

For the Sponge Cake:

• 4 large eggs (room temperature)
• 3/4 cup (150g) granulated sugar
• 1 cup (120g) all-purpose flour (sifted)
• 1/2 tsp baking powder
• 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract

For the Coconut Milk Soak:

• 1 cup (240ml) coconut milk
• 1/2 cup (120ml) sweetened condensed milk
• 1/2 cup (120ml) evaporated milk (or regular milk)

For the Topping:

• 1 cup (240ml) heavy cream (chilled)
• 2 tbsp powdered sugar
• 1/2 tsp coconut extract (optional)
• 1/2 cup shredded coconut (toasted or plain)

🍰 INSTRUCTIONS

1. Preheat oven to 170°C (340°F). Grease and line an 8-inch square or round cake pan.
2. Make the Sponge:
   In a large bowl, beat the eggs and sugar together using an electric mixer for about 6–8 minutes, until the mixture is pale, thick, and tripled in volume.
3. Sift the dry ingredients (flour and baking powder) and gently fold them into the egg mixture in batches.
4. Mix wet ingredients:
   In a separate bowl, combine coconut milk, oil, and vanilla. Gently fold into the batter until just combined.
5. Bake the Cake:
   Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Prepare the Coconut Soak:
   Whisk together coconut milk, condensed milk, and evaporated milk. Once the cake is cooled, poke holes all over the surface using a skewer or fork, and slowly pour the milk mixture evenly over the cake. Let it absorb.
7. Chill the Cake:
   Cover and refrigerate for at least 4 hours or overnight for best flavor.
8. Make the Whipped Topping:
   Beat heavy cream with powdered sugar and coconut extract until stiff peaks form. Spread over the chilled cake.
9. Finish & Serve:
   Sprinkle shredded coconut over the whipped topping. Slice, serve cold, and enjoy every tropical bite! 🌴🍰

Let me know if you’d like a chocolate-coconut twist or a no-bake version!