CAKE - Moist Coconut Cake

By Aemelia

Ingredients

• Cake:
• 2 cups (280g) all purpose flour
• 1 tablespoon baking powder
• 150 g unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk, room temperature
• 200 ml coconut milk
• pinch of salt
• Topping:
• 1 cup (100g) desiccated unsweetened coconut
• 1/2 cup (120ml) whole milk, room temperature
• 1 can (395g) sweetened condensed milk

Details

Adapted from technicolorkitcheninenglish.blogspot.my

Preparation

Step 1

Cake: preheat the oven to 180°C/350°F. Butter and flour a 23x32cm (13x9in) metal pan*.

In a medium bowl, sift together flour and baking powder. Set aside.
Using an electric mixer, cream butter and sugar until light and fluffy. Beat in the yolks, one at a time, beating well after each addition. Scrape the sides of the bowl occasionally. Beat in the vanilla. On low speed, beat in the sifted ingredients in three additions, alternating with the milk and coconut milk (one addition each). In a clean bowl, whisk the egg whites with the salt until firm peaks form. Fold the egg whites gently into the cake batter. Pour batter into prepared pan and bake for about 40 minutes or until risen and golden and a skewer inserted in the center of the cake comes out clean.

While the cake is baking, start making the topping: in a medium bowl, stir together the coconut and the milk and leave to hydrate. When the cake is baked, add the sweetened condensed milk to the coconut and milk mixture and stir to combine. As soon as the cake is out of the oven, prick it all over with a fork and pour over the topping, gradually, until the cake absorbs all of it. Cool completely, then cut into squares to serve.

* I made the exact recipe above using a 20x30cm (8x12in) baking pan and baked the cake for 55 minutes