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1 ½ cup sugar
3 ½ ounce butter at room temperature
26 tablespoons coconut milk, divided
1 ½ cup flour
1 cup whole milk, divided
1 tablespoon baking powder
1 ¾ cup sweetened condensed milk
¾ cup grated coconut, for garnish
Let's get Cooking...
Separate the egg yolks from the egg whites and store the whites in the refrigerator.
In a bowl, add sugar, butter, yolks and beat until the mix is clear and fluffy.
Add 13 tablespoons of coconut milk and mix.
Add flour and mix. Stir with a spatula and beat for 30 seconds more.
Add ½ cup of whole milk and continue beating.
In another bowl, beat the egg whites to a stiff peak and transfer them to the previous bowl, mixing with care without beating.
Lastly, add the baking powder and mix well.
Grease and flour a pan and place the contents of the bowl inside it. Preheat oven to 350 degrees and bake for 30 minutes.
While the cake is baking, prepare the topping. Mix the sweetened condensed milk with ½ cup of milk and 13 tablespoons of coconut milk.
When the cake is ready, pierce it with a fork several times and pour the topping over the still hot cake.
Garnish with grated coconut.
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