Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter, softened
  • 4 Large Eggs, at room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Whole Milk, at room temperature
  • 1 (13.5 oz) can Full-Fat Canned Coconut Milk (for soak)
  • 1 (14 oz) can Sweetened Condensed Milk (for soak)
  • ½ cup Shredded Sweetened Coconut Flakes (for soak)
  • 1 ½ cups chilled Full-Fat Canned Coconut Cream (or solidified cream from a chilled can)
  • 2 cups Powdered (Icing) Sugar, sifted
  • 1 teaspoon Vanilla Extract (for frosting)
  • ½ cup Toasted Coconut Flakes (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Beat the softened butter into the dry mix until crumbly. Add eggs one at a time, mixing well after each addition, then beat in the vanilla extract.
  4. Gradually incorporate the milk until the batter is smooth. Pour evenly into the prepared pan.
  5. Bake for 30–35 minutes, or until a toothpick inserted near the centre comes out clean. Let the cake cool in the pan for 15 minutes.
  6. While the cake cools, gently heat the coconut milk, condensed milk, and ½ cup of shredded coconut in a small saucepan over medium-low heat until just steaming (do not boil). Remove from heat.
  7. Using a long skewer or the handle end of a wooden spoon, poke holes evenly all over the surface of the warm cake (about 1 inch apart). Slowly pour the warm coconut soak evenly over the entire cake, allowing it to absorb.
  8. Cover the cake loosely and refrigerate for at least 2 hours (preferably overnight) to allow the cake to fully absorb the liquid.
  9. To make the frosting, whip the chilled coconut cream/solidified cream until light and fluffy. Gradually beat in the sifted powdered sugar and vanilla until smooth and stiff peaks form.
  10. Spread the coconut whipped cream evenly over the chilled, soaked cake. Sprinkle generously with toasted coconut flakes. Slice and serve cold.