Ingredients
Milk mixture
Whipped cream topping
Directions
- 1
Preheat oven to 350 F and grease/butter a pan then set aside.
- 2
Separate the egg yolks from the egg whites.
- 3
In a bowl, beat the egg whites until fluffy with soft peaks.
- 4
Slowly add the sugar to the egg whites until combined then add in 1 yolk at a time until it looks like a pale yellow.
- 5
Add in the coconut and vanilla extract and mix.
- 6
In a separate bowl, combine and SIFT the dry ingredients: flour, baking powder, baking soda, and cocoa powder.
- 7
Then slowly add the dry ingredients to the wet ingredients while continuously beating it. The end batter should be very fluffy. Do NOT overmix.
- 8
Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.
- 9
While the cake is baking, prepare the milk mixture. Combine the evaporated milk, condensed milk, coconut milk, and coconut extract until combined.
- 10
Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork or toothpick. Do not poke all the way through the bottom.
- 11
Pour the milk mixture over the entire cake.
- 12
Cover the cake and chill in the refrigerator for at least 4 hours to overnight.
- 13
After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a medium mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form.
- 14
Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
- 15
Sprinkle some toasted coconut flakes on top. I would recommend adding it right before serving so the toasted coconut doesn’t get soggy.
