Serves 1
Directions
- 1Line 2 (10-inch) round springform pans with parchment paper.
- 2Grease and dust lightly with flour.
- 3Preheat oven to 350°F.
- 4Combine the butter, sugar and egg yolks in a large bowl.
- 5Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
- 6Add the vanilla and mix well.
- 7In a separate bowl, sift together the flour, baking powder and salt.
- 8With 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.
- 9Mix until just combined.
- 10Set aside.
- 11In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
- 12Gently fold the egg whites into the batter until evenly blended.
- 13Pour the batter into the prepared cake pan.
- 14Bake in the center of the oven for 40 to 45 minutes, until the top is browned and a cake tester comes out clean.
- 15While the cake is baking, make the “sauce” by whisking together the coconut milk and the sweet condensed milk.
- 16Mix until well combined.
- 17Set aside.
- 18When the cake is baked, but still warm, remove from pan and cut it in half.
- 19Moisten the bottom part with half of the coconut glaze.
- 20Place the top part on top of that.
- 21Using a toothpick, poke holes all over its surface.
- 22Pour the remaining sauce until the cake absorbs everything.
- 23Sprinkle with the shredded coconut.
- 24Refrigerate until cold, for at least 4 hours.
- 25Serve chilled and enjoy!
Ingredients
- 2 sticks butter, softened
- 2.25 cups sugar
- 5 eggs, yolks and eggs separated
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 0.5 cup whole milk
- 1 can (13.5 ounces) coconut milk
- 1.5 tbsp baking powder
- 0.125 tsp cream of tartar
- 1 Pinch salt
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) sweet condensed milk
- 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.
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