Moist Coconut Soaking Cake
A light, fluffy coconut cake soaked in a sweet condensed milk syrup that melts in your mouth with every bite. Simple to make and impossible to resist, this tropical treat is perfect for any occasion.
🛒 Ingredients
10 servings
- 3 large eggs, separated
- 2 tablespoons unsalted butter, softened
- 1½ cups granulated sugar
- 2 cups all-purpose flour, sifted
- 1 cup whole milk
- 1 tablespoon baking powder
- 1 can (14 oz) sweetened condensed milk
- 2 cups whole milk (for soaking syrup)
- Shredded coconut, to taste
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a rectangular baking pan.
- 2
Beat the egg yolks with the softened butter and sugar until light, pale, and creamy.
- 3
Add the sifted flour and milk alternately, beating well for 3 to 5 minutes until a smooth batter forms.
- 4
In a separate bowl, whisk the egg whites to stiff peaks, then gently fold them into the batter using a spatula with light upward strokes.
- 5
Sift in the baking powder and fold gently to preserve the airy texture.
- 6
Pour the batter into the prepared pan and bake for 40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- 7
Mix the condensed milk and milk together in a bowl until fully combined — no heat needed.
- 8
Cut the warm cake into squares while still in the pan, then pour the condensed milk syrup evenly over the top, allowing it to soak in completely.
- 9
Sprinkle generously with shredded coconut. Cover with foil and refrigerate for at least 2 hours before serving.
💡 Chef's Tip
For maximum moisture, make this cake the night before and let it soak overnight in the fridge. Lightly toasting the shredded coconut in a dry pan before sprinkling adds a wonderful golden crunch.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
