Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Cake mold
- Wire rack
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup wheat flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder without sugar
Instructions
- Preheat your oven to 180°C (350°F) and grease and flour a round cake mold.
- In a large bowl, beat the eggs with sugar until smooth and foamy; add the vanilla extract.
- In another bowl, mix the flour, baking powder, and cocoa powder, and sift to remove lumps.
- Add the dry ingredients to the egg mixture in three parts, alternating with milk and oil.
- Pour the batter into the prepared mold and bake for 30 minutes; check with a toothpick for doneness.
- Let the cake cool in the mold for 10 minutes, then transfer to a wire rack to cool completely and slice into two layers.
- Beat the whipping cream until soft peaks form, then fold in condensed milk, grated coconut, coconut milk, sugar, and vanilla extract. Spread between cake layers and over the top.
Notes
For a richer flavor, consider swapping vegetable oil with melted butter.
For a dairy-free version, use almond milk instead of regular milk.
Toasting the grated coconut before adding it to the filling enhances the flavor.
Store tightly covered in the refrigerator for up to 5 days, and for longer storage, wrap individual slices and freeze.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5IU | Calcium: 6mg | Iron: 8mg
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