Chilled Coconut Cake with Creamy Topping
Ingredients
- 2 cups sugar
- 2 eggs
- 1 1/2 cups whole milk
- 1/2 cup butter
- 3 cups all-purpose flour
- 50g sweetened shredded coconut
- 1 tablespoon baking powder
- a pinch of salt
Topping
- 5 tablespoons condensed milk
- 1/2 small carton (100ml) heavy cream
- 1 1/2 cups whole milk
- 50g sweetened shredded coconut
Preparation
Ensure all ingredients are at room temperature
In a blender, combine eggs, milk, butter, shredded coconut, and sugar; blend until smooth
Add flour, baking powder, and salt; mix with a spatula until just combined
Pour the batter into a greased cake pan
Bake in a preheated oven at 180Β°C (350Β°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean
While the cake bakes, prepare the topping: mix condensed milk, heavy cream, whole milk, and shredded coconut in a bowl; refrigerate until needed
Assembly
Let the cake cool slightly in the pan, then poke holes all over the surface with a fork
Pour the chilled topping over the cake, spreading evenly to fill the holes
Refrigerate the cake until thoroughly chilled
Notes
Keep the cake refrigerated at all times to prevent the topping from spoiling
