1cupall-purpose flourlightly spooned into measuring cup then leveled
1 1/2teaspoonsbaking powder
For the soaking liquid:
1cansweetened condensed milk14 ounces
1cancoconut milk (only use 1/2 cup of the liquid & save the cream)(13.66 ounces)
For the frosting:
1 3/4cupscold heavy cream
2heaping tablespoonscoconut cream(from the canned milk above)
3/4cupsweetened flaked coconut
Toast the coconut:
Preheat oven to 325 degrees Fahrenheit.
Line a baking sheet with parchment paper. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring every 3 minutes, for a total of 8-12 minutes.
Remove from the oven and allow to cool completely. Store in an airtight container at room temperature until ready to use.
Make the cake:
Make sure you start by separating the egg yolks from the egg whites into two separate bowls.
Preheat oven to 350º F. Grease and flour the bottom only of a 9-inch springform pan.
Beat the egg yolks only with 3/4 cup sugar until light in color and doubled in volume.
Stir in milk and vanilla.
Mix in the flour and baking powder.
In a separate bowl, beat egg whites and the remaining ¼ cup sugar until stiff peaks form.
Gently fold 1/3 of the egg whites into the cake batter.
Fold in remaining egg whites. Be careful not to mix too much. The fluffy egg whites are what gives this cake its soft texture.
Pour batter into prepared pan. Bake in preheated oven for 35-40 minutes or until cake tester inserted into the middle comes out clean.
Allow to cool 10 minutes.
Poke holes in the top of the cake with a large fork.
Prepare the soaking liquid:
In a large bowl, combine the condensed milk, heavy cream and 1/2 cup of the liquid from the can of coconut milk. Save the cream for the topping. Mix in the coconut extract. Whisk vigorously until combined.
Pour the milk mixture over the warm cake while it is still in the pan.
Cool cake completely on a wire rack, then refrigerate until cold.
Filling and topping:
In the bowl of a stand mixer (this works best if your bowl is cold) with the whisk attachment, whip the heavy cream, powdered sugar and coconut cream until it thickens and holds peaks.
Fold in the shredded coconut.
Loosen edge of cooled cake with knife before removing side of pan.
Frost cake with the whipped cream, then top with the toasted coconut.
Store the cake covered in the refrigerator.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 12 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**