Simple Coconut Cake with Topping for Snack or Breakfast

Hi, everyone, today we’re going to learn how to make Coconut Cake using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Coconut Cake 

Easy and Quick Cake. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

For the Cake:

• 3 cups of all-purpose flour/wheat flour
• 1 tablespoon of baking powder
• 1 cup of whole milk
• 3 whole eggs
• 2 cups of sugar
• 3 tablespoons of margarine

For the Topping:

• 200 grams (7 oz) of shredded coconut
• 395 grams (14 oz) of sweetened condensed milk
• 200 grams (7 oz) of heavy cream
• 200 ml (6.8 oz) of milk
• 200 ml (6.8 oz) of coconut milk

Instructions:

In a stand mixer, beat the sugar and eggs well. Add the margarine and continue beating until you get a fluffy cream.

Gradually add the sifted flour and baking powder, alternating with the milk. Use a whisk to mix after each addition until smooth.

Grease and flour a 14 x 10-inch (35 x 25 cm) rectangular baking pan, then pour the batter into it.

Bake in a preheated oven at 350°F (180°C) for about 35 minutes.

Once baked, remove from the oven and let it cool slightly. Cut the cake into squares to help the coconut syrup soak in.

Coconut Syrup:

In a bowl, mix the milk, coconut milk, heavy cream, and sweetened condensed milk until well combined.

Pour the syrup evenly over the cake, making sure it is well distributed. Sprinkle the shredded coconut over the top.

Cover the cake with aluminum foil and refrigerate for about 3 hours before serving.