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Ultra-Moist Coconut Soaked Cake

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Ultra-Moist Coconut Soaked Cake is the ultimate tropical indulgence, transforming pantry staples into a cloud of sweet, milky perfection with tender sponge, creamy glaze, and crunchy coconut flakes.

Ingredients

  • For the Cake Batter:3 large eggs150 g granulated white sugar60 g unsalted butter, melted180 ml whole milk200 g all-purpose flour1 tbsp baking powderFor the Soaking Syrup & Glaze:1 can (397 g) sweetened condensed milk 200 ml coconut milk100 ml whole milk For the Coating:100 g unsweetened shredded coconut flakes

Instructions

  1. Prepare the Batter: In a large mixing bowl
  2. beat the eggs and sugar together until pale and slightly frothy. Whisk in the melted butter and milk. Gently fold in the sifted all-purpose flour and baking powder until a smooth batter forms.Bake: Pour the batter into a greased and floured 20 cm round baking pan. Bake in a preheated oven at 180°C for approximately 30 minutes
  3. or until golden and a toothpick inserted into the center comes out clean.Poke & Soak: Once out of the oven
  4. generously poke holes across the entire surface of the warm cake using a skewer. Whisk together the sweetened condensed milk
  5. coconut milk
  6. and whole milk. Pour about three-quarters of this mixture evenly over the warm cake so it absorbs deep into the crumb. Frost & Coat: Spread the remaining condensed milk glaze over the top and sides of the cake. Generously press the shredded coconut flakes across the entire exterior until fully coated. Chill & Serve: Refrigerate for at least 2 hours before slicing to allow the flavors to meld and the cake to become richly saturated and chilled.

Notes

  • Remove the cake from the oven as soon as a toothpick comes out clean; overbaking prevents proper liquid absorption.
  • Distribute the soaking mixture slowly and evenly to avoid a soggy bottom.
  • Apply shredded coconut immediately after spreading the glaze so it adheres before the surface dries.
  • Keep the oven door closed during baking and ensure proper mixing to prevent collapse.
  • Salted butter may be used in place of unsalted; simply omit any additional salt.
  • Sweetened or toasted coconut flakes can be substituted for unsweetened shredded coconut if desired.

Nutrition

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