Fluffy Coconut Soaked Cake

Directions

1. 1

   Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch (23×32 cm) baking pan. Separate egg whites from yolks and set aside.

2. 2

   Using a hand or stand mixer, beat butter with sugar and egg yolks for about 4 minutes until pale and fluffy. On low speed, gradually add the sifted flour and baking powder, alternating with the milk and coconut milk.

3. 3

   In a separate bowl, whisk egg whites to stiff peaks. Gently fold them into the batter using a spatula with slow, circular motions from bottom to top to keep it airy.

4. 4

   Pour batter into the prepared pan and bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.

5. 5

   While the cake bakes, combine shredded coconut with the milk and let soak for 10 minutes until softened.

6. 6

   As soon as the cake comes out of the oven, poke the entire surface with a fork. While still warm in the pan, pour the condensed milk evenly over the top and spread the hydrated coconut all over. Cool completely in the pan before slicing.