1Line 2 (10-inch) round springform pans with parchment paper.
2Line 2 (10-inch) round springform pans with parchment paper.
3Line 2 (10-inch) round springform pans with parchment paper.
4Grease and dust lightly with flour.
5Grease and dust lightly with flour.
6Grease and dust lightly with flour.
7Preheat oven to 350°F.
8Preheat oven to 350°F.
9Preheat oven to 350°F.
10Combine the butter, sugar and egg yolks in a large bowl.
11Combine the butter, sugar and egg yolks in a large bowl.
12Combine the butter, sugar and egg yolks in a large bowl.
13Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
14Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
15Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
16Add the vanilla and mix well.
17Add the vanilla and mix well.
18Add the vanilla and mix well.
19In a separate bowl, sift together the flour, baking powder and salt.
20In a separate bowl, sift together the flour, baking powder and salt.
21In a separate bowl, sift together the flour, baking powder and salt.
22With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients.
23With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients.
24With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients.
25Mix until just combined.
26Mix until just combined.
27Mix until just combined.
28Set aside.
29Set aside.
30Set aside.
31In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
32In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
33In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
34Gently fold the egg whites into the batter until evenly blended.
35Gently fold the egg whites into the batter until evenly blended.
36Gently fold the egg whites into the batter until evenly blended.
37Pour the batter into the prepared cake pan.
38Pour the batter into the prepared cake pan.
39Pour the batter into the prepared cake pan.
40Bake in the center of the oven for 40 to 45 minutes, until the top is browned and a cake tester comes out clean.
41Bake in the center of the oven for 40 to 45 minutes, until the top is browned and a cake tester comes out clean.
42Bake in the center of the oven for 40 to 45 minutes, until the top is browned and a cake tester comes out clean.
43While the cake is baking, make the “sauce” by whisking together the coconut milk and the sweet condensed milk.
44While the cake is baking, make the “sauce” by whisking together the coconut milk and the sweet condensed milk.
45While the cake is baking, make the “sauce” by whisking together the coconut milk and the sweet condensed milk.
46Mix until well combined.
47Mix until well combined.
48Mix until well combined.
49Set aside.
50Set aside.
51Set aside.
52When the cake is baked, but still warm, remove from pan and cut it in half.
53When the cake is baked, but still warm, remove from pan and cut it in half.
54When the cake is baked, but still warm, remove from pan and cut it in half.
55Moisten the bottom part with half of the coconut glaze.
56Moisten the bottom part with half of the coconut glaze.
57Moisten the bottom part with half of the coconut glaze.
58Place the top part on top of that.
59Place the top part on top of that.
60Place the top part on top of that.
61Using a toothpick, poke holes all over its surface.
62Using a toothpick, poke holes all over its surface.
63Using a toothpick, poke holes all over its surface.
64Pour the remaining sauce until the cake absorbs everything.
65Pour the remaining sauce until the cake absorbs everything.
66Pour the remaining sauce until the cake absorbs everything.
67Sprinkle with the shredded coconut.
68Sprinkle with the shredded coconut.
69Sprinkle with the shredded coconut.
70Refrigerate until cold, for at least 4 hours.
71Refrigerate until cold, for at least 4 hours.
72Refrigerate until cold, for at least 4 hours.
73Serve chilled and enjoy!
74Serve chilled and enjoy!
75Serve chilled and enjoy!
Ingredients
2 sticks butter, softened
2 sticks butter, softened
2 sticks butter, softened
2.25 cups sugar
2.25 cups sugar
2.25 cups sugar
5 eggs, yolks and eggs separated
5 eggs, yolks and eggs separated
5 eggs, yolks and eggs separated
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
3 cups all-purpose flour
3 cups all-purpose flour
3 cups all-purpose flour
0.5 cup whole milk
0.5 cup whole milk
0.5 cup whole milk
1 can (13.5 ounces) coconut milk
1 can (13.5 ounces) coconut milk
1 can (13.5 ounces) coconut milk
1.5 tbsp baking powder
1.5 tbsp baking powder
1.5 tbsp baking powder
0.125 tsp cream of tartar
0.125 tsp cream of tartar
0.125 tsp cream of tartar
1 Pinch salt
1 Pinch salt
1 Pinch salt
1 can (13.5 ounces) coconut milk
1 can (13.5 ounces) coconut milk
1 can (13.5 ounces) coconut milk
1 can (14 ounces) sweet condensed milk
1 can (14 ounces) sweet condensed milk
1 can (14 ounces) sweet condensed milk
1.5 cups coconut flakes
1.5 cups coconut flakes
1.5 cups coconut flakes
Equipment
(10-inch) round springform pansparchment paperelectric hand mixerlarge bowlseparate bowlcake panwhisktoothpick
Tips
The mixture might look curdled after adding vanilla, but that's normal.
Refrigerate the cake for at least 4 hours so it can be served chilled.