Coconut Cake

A soft and fluffy sponge cake soaked in three types of milk. The cake absorbs the mixture and becomes soft and moist and melt in the mouth. Best served after keeping it overnight.

Ingredients A

6 eggs (room temperature)
360gm castor sugar
350gm all-purpose flour
1 tbsp baking powder
1 tsp vanilla essence
180ml warm coconut milk


Ingredients B
1 can (397g) condensed milk
250ml fresh milk
180ml coconut milk

For the toping
80-100gm sweet coconut flakes
1 tbsp icing sugar (mix with blue colouring)

Use an 8X12 in (20X30cm) baking pan for best result. Grease the pan with butter.  If using a smaller pan size, there will be a problem for the mixture to absorb in the cake that has a higher height. Do not reduce the sugar amount as the amount used is just nice. The cake does require a can of condensed milk, therefore, do not reduce that amount as well. Preheat oven to 180C.

Beat the egg whites in an electric mixer for about 3 to 4 minutes. There is no need to beat until soft peak. Beat adding sugar gradually. Add egg yolk one at a time and beat.mix well until well combined.  Mix in vanilla essence. Gently fold in the sieved flour with baking powder in two parts alternately with the coconut milk. Pour the batter in the prepared pan. Bake for 25 to 30mins or until a toothpick inserted comes out clean.

Mix ingredients B in a bowl. Take out the baked cake and poke it with a fork all around. Then pour ingredients B all around the cake. Sprinkle with the coconut flakes. Dust with blue icing sugar all around. Cover and refrigerate for 3 hours or overnight before serving.




Adapted from https://bakingcherry.com/super-moist-coconut-cake-tres-leches-cake/