Chilled Coconut Cake
A light and airy sponge cake soaked in a creamy coconut milk mixture, finished with a generous dusting of shredded coconut and served straight from the fridge. The refrigerator does all the magic — after just a couple of hours, every bite is moist, sweet, and wonderfully tropical. Simple enough for weeknights, impressive enough for guests!
🛒 Ingredients
20 servings
- 3 eggs (whites separated)
- 2 tablespoons margarine
- 2 cups sugar
- 1 cup whole milk
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 can sweetened condensed milk (14 oz / 395 g)
- Same can filled with milk
- 1 cup coconut milk
- 3.5 oz (100 g) shredded coconut for topping
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and flour a rectangular baking pan.
- 2
Beat margarine and sugar together until pale and creamy.
- 3
Add egg yolks one at a time, beating well after each addition until the mixture is light and fluffy.
- 4
Stream in the milk, then gently fold in the sifted flour and baking powder with a spatula.
- 5
Beat egg whites to stiff peaks and carefully fold them into the batter using large, sweeping movements.
- 6
Pour batter into the prepared pan and bake for about 35 minutes, or until a skewer inserted in the center comes out clean.
- 7
While the cake bakes, blend the condensed milk, the measured milk, and coconut milk until smooth.
- 8
The moment the cake comes out of the oven, prick the surface all over with a fork and pour the warm coconut mixture evenly on top so it soaks in deeply.
- 9
Sprinkle generously with shredded coconut and refrigerate for at least 2 hours before serving.
💡 Chef's Tip
Add a few drops of vanilla extract to the coconut mixture for extra depth of flavor. This cake keeps well covered in the fridge for up to 3 days — it actually tastes better the next day!
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