Fanta Coconut Cake
This incredibly moist and airy Fanta Coconut Cake is a crowd-pleaser that comes together with simple pantry staples. The fizzy soda lightens the batter while the coconut milk soak and condensed milk topping make every slice irresistibly creamy and indulgent. Perfect for birthdays, potlucks, or any occasion that calls for an easy showstopper dessert.
🛒 Ingredients
15 servings
- 2 cups granulated sugar
- 2 cups all-purpose flour, sifted
- 4 eggs, yolks and whites separated
- 1 can Fanta orange soda (330 ml / 11 oz)
- 1 tablespoon baking powder
- ¾ cup coconut milk
- 1 can sweetened condensed milk (14 oz / 395 g)
- ½ cup desiccated shredded coconut
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and flour a rectangular baking pan.
- 2
In a large bowl, beat the egg yolks with the sugar until pale and fluffy, about 3 minutes.
- 3
Gradually fold in the sifted flour, alternating with the Fanta. Stir in the baking powder until the batter is completely smooth.
- 4
In a separate bowl, beat the egg whites to stiff peaks. Gently fold them into the batter using a spatula with light circular motions to keep it airy.
- 5
Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
While the cake is still hot from the oven, pour the coconut milk evenly over the top so it soaks deep into the sponge.
- 7
Drizzle the condensed milk all over the surface, then finish with a generous layer of desiccated coconut.
💡 Chef's Tip
For best results, make this cake a day ahead — the coconut milk and condensed milk will fully soak in overnight, delivering a beautifully moist and flavour-packed texture.
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