The Moist Coconut Cake is a true delight that combines the fluffiness of cake with the creaminess of coconut. This easy and refreshing recipe is perfect for coconut lovers and a great choice for warm days. Let’s go through the steps to create this chilled temptation.
Ingredients:
- 3 cups all-purpose flour (360g)
- 1 tablespoon baking powder
- 1 cup whole milk (240 ml)
- 3 large eggs
- 2 cups granulated sugar (400g)
- 3 tablespoons margarine
For the Topping:
- 7 ounces shredded coconut (200g)
- 1 can sweetened condensed milk (14 oz or 397g)
- 1 can (about 5.4 oz or 160 ml) of heavy cream
- 6.8 fluid ounces milk (200 ml)
- 1 small bottle (about 5.4 oz or 160 ml) coconut milk
Preparation:
- In a stand mixer, beat together the sugar and eggs until well combined. Add the margarine and continue beating until it forms a fluffy cream.
- Gradually add the sifted flour and baking powder mixture, alternating with the milk. Stir with a whisk after each addition to ensure it’s well combined and smooth.
- Grease and flour a rectangular baking pan (13 x 9 inches), transfer the batter into it, and bake in a preheated oven at 350°F (180°C) for 35 minutes. After this time, allow it to cool slightly, then cut into squares.
For the Syrup:
- In a bowl, mix together the milk, coconut milk, heavy cream, and sweetened condensed milk. Stir well to form a smooth cream.
- Pour the syrup over the cake in the pan, distributing it evenly to cover the surface, and sprinkle shredded coconut on top.
- Cover with aluminum foil (shiny side facing the food) and refrigerate for at least 3 hours.
- After this time, remove from the refrigerator, serve, and enjoy this simple and delicious chilled coconut cake!
