Name: Coconut Cake
Yield: 6
Ingredients: 4 eggs; 1 1/2 cups of sugar; 3 1/2 ounces of room temperature butter; 1.6 cups of coconut milk (26 tablespoons); 1 1/2 cups of flour; 1 cup of whole milk, divided; 1 tablespoon of baking powder; 1 3/4 cups of sweetened condensed milk; 3/4 cup of grated coconut, for garnish

1.6 cups of coconut milk (26 tablespoons)

Coconut Cake

Separate the egg yolks and egg whites then store the whites in the fridge.

In a bowl, add sugar, butter, and egg yolks. Beat until the mix is smooth and fluffy.

Add flour and mix until incorporated. Stir in 1/2 cup of whole milk.

In another bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the egg yolk mixture.

Grease and flour a baking pan. Pour mixture into the pan.

While the cake is baking, pour the condensed milk in a bowl then mix in the remaining ½ cup of whole milk and coconut milk. When the cake is ready, remove from oven. While cake is still hot, pierce the top with a fork several times, and pour the topping over the cake.

A cake with a rich coconut base and grated coconut topping.