This cake is a tropical treat, perfect for hot summer days or any occasion that calls for a refreshing dessert. The sponge cake is soaked in a luscious coconut milk syrup, coated with desiccated coconut, and served chilled. Its moist texture and creamy coconut flavor make it a crowd-pleaser.
Ingredients:
- For the Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- For the Coconut Milk Syrup:
- 1 cup milk
- 1/2 cup condensed milk
- 1/2 cup coconut milk
- 1/4 cup coconut milk powder (optional)
- For Coating:
- 1 cup desiccated coconut
Instructions:
- Prepare the Sponge Cake:
- Preheat your oven to 170°C (340°F). Grease a 9×9-inch baking dish and line it with parchment paper.
- In a mixing bowl, beat the eggs and sugar until light and fluffy.
- Gradually add the vegetable oil and vanilla extract, mixing well.
- Sift the flour, baking powder, and salt into the bowl. Fold gently to combine.
- Pour the batter into the prepared baking dish and tap it lightly to remove air bubbles.
- Bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Let the cake cool completely.
- Prepare the Coconut Milk Syrup:
- In a jug, whisk together milk, condensed milk, coconut milk, and coconut milk powder until smooth.
- Assemble the Cake:
- Cut the cooled sponge cake into squares or rectangles.
- Dip each piece into the coconut milk syrup, ensuring all sides are soaked.
- Roll the soaked cake pieces in desiccated coconut to coat evenly.
- Chill and Serve:
- Wrap each piece in aluminum foil and refrigerate for at least 2 hours.
- Serve cold and enjoy the tropical flavors!
This recipe is inspired by the Brazilian coconut cold cake, known for its creamy texture and refreshing taste. Let me know if you try it!