Divine Moist Coconut Cake

Name: Divine Moist Coconut Cake
Prep time: 60 min
Total time: 60 min
Yield: 11 servings
Cuisine: Française
Ingredients: 150 g (⅔ cup) margarine, at room temperature; 2 cups (400 g) sugar; 4 eggs, whites and yolks separated; 2 cups (250 g) all-purpose flour, sifted; 1 tablespoon baking powder; ½ cup (125 ml) whole milk; 200 ml coconut milk; 100 g dried shredded coconut; ½ cup (125 ml) milk, to hydrate the coconut; 1 can (395 g) sweetened condensed milk

By Marie Lefebvre · Updated September 13, 2026

An incredibly soft and fluffy coconut cake soaked in sweetened condensed milk and topped with hydrated shredded coconut, creating a melt-in-your-mouth texture that's simply irresistible. A tropical-inspired treat that's easy to make and perfect for sharing at gatherings or celebrations.

Prep⏱️ 60 min

Servings👥 11 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

11 servings

150 g (⅔ cup) margarine, at room temperature
2 cups (400 g) sugar
4 eggs, whites and yolks separated
2 cups (250 g) all-purpose flour, sifted
1 tablespoon baking powder
½ cup (125 ml) whole milk
200 ml coconut milk
100 g dried shredded coconut
½ cup (125 ml) milk, to hydrate the coconut
1 can (395 g) sweetened condensed milk

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

Amazon affiliate links

Directions

1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9 × 13 in (23 × 32 cm) rectangular baking pan and set aside.
2
Using an electric mixer, beat the margarine with the sugar and egg yolks until light and fluffy. Gradually add the sifted flour and baking powder, alternating with the milk and coconut milk.
3
In a separate bowl, beat the egg whites to stiff peaks. Gently fold them into the batter using a spatula with slow, circular movements to keep the batter airy.
4
Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
5
While the cake bakes, mix the shredded coconut with the milk to hydrate it and set aside.
6
As soon as the cake comes out of the oven, poke the entire surface with a fork. While still hot and in the pan, pour the condensed milk evenly over the top, then cover with the hydrated coconut. Let it absorb for a few minutes, cut into squares, and serve. Can be wrapped in aluminum foil for storage.

💡 Chef's Tip

For an even more indulgent result, allow the cake to rest for 30 minutes after adding the toppings so the condensed milk soaks deep into the crumb. Butter can be used instead of margarine for a richer flavor.