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
- 1/2 cup shredded sweetened coconut
- 1 tsp vanilla extract
- Pinch of salt
For soaking:
- 1/2 cup coconut milk (cold)
- 1/4 cup sweetened condensed milk (optional, for extra sweetness)
For topping:
- 1 cup whipped cream or whipped topping
- 1/2 cup toasted coconut flakes
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
- Beat Eggs & Sugar: In a large bowl, beat the eggs and sugar together with an electric mixer on high speed for about 5–7 minutes, until light, fluffy, and tripled in volume.
- Fold in Dry Ingredients: Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches, using a spatula to keep the batter airy.
- Add Wet Ingredients: Combine coconut milk, vegetable oil, and vanilla. Slowly drizzle into the batter, folding gently until just incorporated.
- Add Shredded Coconut: Gently fold in the shredded coconut.
- Bake: Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool & Soak: Let the cake cool completely. Poke holes all over the cake with a fork or skewer. Pour the cold coconut milk (mixed with sweetened condensed milk, if using) evenly over the cake.
- Top & Chill: Spread whipped cream evenly on top and sprinkle with toasted coconut flakes.
- Refrigerate: Chill the cake for at least 2 hours or overnight before serving for the best cold, refreshing taste.
Would you like me to make this even more decadent, for example with a coconut cream filling or a drizzle of white chocolate? 🌴🍰✨