Chilled Coconut Soaked Cake
A light and fluffy cake drenched in a three-milk coconut cream, then chilled until perfectly moist. This tropical-inspired dessert is wonderfully easy to make and gets even better overnight in the fridge.
🛒 Ingredients
12 servings
- 4 eggs, whites and yolks separated
- 2 cups (400 g) granulated sugar
- 3 cups (375 g) all-purpose flour, sifted
- 1 cup (200 ml) fresh orange juice
- 1 tbsp baking powder
- 1 small bottle (200 ml) coconut milk
- 200 ml whole milk
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cup (100 g) unsweetened shredded coconut
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and flour a medium rectangular baking pan.
- 2
Beat the egg whites with an electric mixer, gradually adding the sugar, until stiff glossy peaks form — about 3 minutes.
- 3
Add the egg yolks and continue beating until the batter is smooth and well combined.
- 4
Fold in the sifted flour and orange juice alternately, mixing until a uniform batter forms.
- 5
Add the baking powder and mix at low speed for 40 seconds.
- 6
Pour the batter into the prepared pan and bake for 40 minutes, or until golden on top.
- 7
While the cake bakes, whisk together the coconut milk, whole milk, and condensed milk in a bowl. Set aside.
- 8
Remove the cake from the oven and immediately poke holes all over the surface with a fork.
- 9
Pour the coconut cream mixture evenly over the warm cake, then sprinkle shredded coconut on top.
- 10
Let cool to room temperature, then refrigerate for at least 3 hours. Slice into squares and serve cold.
💡 Chef's Tip
This cake is even better the next day once the coconut cream has fully soaked in. Add a splash of vanilla extract to the soaking cream for extra depth of flavor. Keeps well in the fridge for up to 4 days.
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