Ingredients
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup coconut milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup coconut flakes (for topping)
Instructions
- Preheat & Prepare:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. - Make the Sponge Batter:
In a large bowl, beat the eggs and sugar together with an electric mixer on high speed until pale and fluffy (about 5–7 minutes). - Add Wet Ingredients:
Gently fold in the coconut milk, oil, and vanilla extract until combined. - Add Dry Ingredients:
Sift in the flour and baking powder. Gently fold with a spatula until smooth. Add the shredded coconut and fold again. - Bake:
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool completely. Once cool, wrap and chill in the refrigerator for at least 2 hours for that refreshing cold taste. - Whip the Cream:
In a cold bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. - Frost & Top:
Spread the whipped cream evenly over the chilled sponge cake. Sprinkle coconut flakes generously on top. - Serve:
Slice, serve cold, and enjoy this light, fluffy, coconut dream!
If you’d like, I can adjust this to be dairy-free or add a coconut syrup drizzle — just say the word! 🌴🍰✨