Moist Coca-Cola Coconut Cake
A cloud-light cake soaked in a dreamy coconut cream — the secret ingredient is cola, which gives the batter an irresistible lift! Easy to make, hard to resist, and perfect for any gathering.
🛒 Ingredients
30 servings
- 3 eggs, separated
- 1¾ cups all-purpose flour
- 1 cup cola (Coca-Cola or similar)
- 1 cup sugar
- 1 tbsp baking powder
- 1 can (14 oz) sweetened condensed milk
- ¾ cup coconut milk
- 1 cup shredded coconut
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9x13 inch baking pan.
- 2
Make the topping: stir together the condensed milk and coconut milk in a bowl. Set aside in the fridge.
- 3
Beat the egg whites to stiff peaks and set aside.
- 4
In a stand mixer, beat the egg yolks with the sugar until pale and fluffy. Gradually mix in the flour alternating with the cola.
- 5
Remove from the mixer and gently fold in the beaten egg whites with a spatula, then add the baking powder, folding softly to keep the batter airy.
- 6
Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Remove from the oven and immediately poke holes all over the warm surface with a fork.
- 8
Pour the coconut topping evenly over the cake, sprinkle with shredded coconut, and refrigerate for at least 2 hours before serving.
💡 Chef's Tip
This cake tastes even better the next day as the topping soaks in fully overnight. For extra depth, lightly toast the shredded coconut in a dry pan before sprinkling on top.
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