This Cold Coconut Sponge Cake is a tropical delight, perfect for warm days or when you crave a refreshing yet indulgent dessert. The sponge cake is light and airy, infused with coconut flavor, and soaked in a creamy coconut milk mixture to enhance its moisture. Once chilled, it transforms into a luscious, melt-in-your-mouth treat. This cake is often wrapped individually, making it a fun and nostalgic dessert reminiscent of Brazilian Bolo Gelado de Coco.
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut milk
For the Coconut Milk Soak:
- 1 cup whole milk
- ½ cup condensed milk
- ½ cup coconut milk
- ½ cup heavy cream
For the Coating:
- 1 cup desiccated coconut
Instructions:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking dish with parchment paper.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy (about 5 minutes).
- Add vegetable oil and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture, alternating with coconut milk.
- Mix gently until smooth, ensuring not to overwork the batter.
Step 2: Bake the Cake
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Step 3: Prepare the Coconut Milk Soak
- In a jug, whisk together whole milk, condensed milk, coconut milk, and heavy cream.
- Once the cake has cooled, cut it into squares.
- Dip each piece into the coconut milk mixture, ensuring it absorbs the liquid.
Step 4: Coat and Chill
- Roll each soaked cake piece in desiccated coconut, coating all sides.
- Wrap each piece in aluminum foil and refrigerate for at least 4 hours or overnight.
Serving Suggestions & Tips
- Serve chilled for the best texture and flavor.
- Pair with fresh tropical fruits like mango or pineapple.
- Store in an airtight container in the fridge for up to 5 days.
This Cold Coconut Sponge Cake is a nostalgic, tropical treat that’s both refreshing and indulgent. Would you like variations or additional presentation ideas? 🍰🥥