Servings: 8 pieces
Calories: 280kcal
Cost: $15
Equipment
- Stand mixer or hand mixer
- Cake pans
- Spatula
- Whisk
- Toothpick or cake tester
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 unsweetened cocoa powder
- 1 cup whipped cream soft peaks
- 1 cup condensed milk
- 1 cup grated coconut
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Beat the eggs and sugar until foamy and light yellow.
- Gently fold in flour, cocoa powder, and baking powder.
- Alternate adding the milk and oil to the dry ingredients until smooth.
- Stir in the vanilla extract.
- Pour the batter into a greased cake pan and bake at 180°C (350°F) for 25-30 minutes.
- Let the cake cool completely.
- In a large bowl, whip the cream until soft peaks form.
- Mix in the condensed milk, grated coconut, coconut milk, sugar, and vanilla extract.
- Slice the cooled cake horizontally into two layers.
- Spread the coconut filling over the bottom layer and place the top layer back on.
- Frost the entire cake with the remaining filling.
- Chill the cake in the fridge for at least 2 hours.
Notes
For a richer flavor, consider using melted butter instead of vegetable oil. Be sure to chill the mixing bowl and beaters before whipping the cream to help it hold its shape better. This cake can be made ahead of time and tastes even better the next day! Just store it in the refrigerator. Garnish with toasted coconut flakes, dust with powdered sugar, or serve with a dollop of whipped cream and fresh berries for presentation.
Nutrition
Calories: 280kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 200IU | Calcium: 80mg | Iron: 1mg
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