Super Moist Coconut Cake
Image by: Baking Cherry
This recipe by Baking Cherry on Youtube is the best coconut cake I have ever tried. It melts in your mouth, unlike others that are dry and spongy. There’s no doubt that it’s called super moist coconut cake. It is soaked in 3 kinds of milk and topped with finely shredded coconut for added texture. This dessert recipe is just irresistible. Watch the video below for the full instructions.
Ingredients:
For the cake:
- 6 egg whites (room temperature)
- 2 cups of caster sugar
- 2 and 1/2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 3/4 cup of coconut milk (warm)
For the milk mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 cup of whole milk
- 3/4 cup of coconut milk
For the frosting:
- 1 cup of finely shredded unsweetened coconut
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Instructions:
Step 1:
Preheat the oven to 350 degrees F. Grease an 8 x 12-inch rectangular pan with butter then set it aside.
Step 2:
Put the egg whites in the bowl of an electric mixer and beat on medium-high speed for about 5 to 7 minutes while gradually adding sugar. Next, add the yolks one at a time. Mix until well combined.
Step 3:
Remove it from the electric mixer and sift half of the flour and the baking powder over the mixture. Gently fold to not deflate the egg whites. Next, add half of the coconut milk and stir gently.
Step 4:
Pour the batter into the prepared pan and smoothen the top with a spatula. Place in the preheated oven and bake for 25 to 35 minutes or until a toothpick comes out clean.
Step 5:
Combine sweetened condensed milk, whole milk, and coconut milk into a bowl. Mix well until well combined.
Step 6:
Poke holes all over the cake while it’s hot and cut it into squares. Slowly pour the milk mixture over the cake and spread evenly. Sprinkle the shredded coconut on top. Cover the pan and refrigerate for at least 3 hours or overnight before serving.
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