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1 1/2 cup sugar
3 1/2 ounce butter, at room temperature
26 tablespoons coconut milk, divided
1 1/2 cup flour
1 cup whole milk, divided
1 tablespoon baking powder
1 3/4 cup sweetened condensed milk
3/4 cup grated coconut, for garnish
Preheat oven to 350 degrees.
Separate the egg yolks from the egg whites. Store the whites in the refrigerator.
In a bowl, add sugar, butter, and egg yolks. Beat until the mix is smooth and fluffy.
Add 13 tablespoons of coconut milk, then mix.
Add flour and mix until incorporated. Stir in 1/2 cup of whole milk.
In another bowl, beat the egg whites to a stiff peak. Gently fold the whites into the previous bowl's mixture.
Add the baking powder and mix well.
Grease and flour a baking pan. Pour mixture into the pan.
Bake for 30 minutes.
While the cake is baking, prepare the topping. Pour sweetened condensed milk into a bowl. Mix in the remaining 1/2 cup of milk, as well as the 13 tablespoons of 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.
Garnish with grated coconut.
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