Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • 1 ½ cups Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Fine sea salt
  • ½ cup (1 stick) Unsalted Butter, softened and cubed
  • 3 Large Eggs, separated
  • 1 cup Whole Milk
  • 1 tsp Vanilla Extract (for cake base)
  • 1 (14 oz) can Sweetened Condensed Milk
  • ½ cup Cream of Coconut (or thick canned coconut milk)
  • ½ tsp Coconut Extract (optional)
  • 8 oz block Cream Cheese, softened
  • 1 ½ cups Confectioners’ Sugar, sifted
  • 1 cup Heavy Cream (Double Cream), cold
  • ½ tsp Vanilla Extract (for frosting)
  • 1 ½ cups Shredded Sweetened Coconut Flakes, divided

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour the 9x13 inch pan thoroughly.
  2. Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
  3. Cream Butter: Cut the butter into the dry ingredients and beat on medium speed until the mixture resembles coarse breadcrumbs.
  4. Add Wet Ingredients (Part I): Beat in the egg yolks, milk, and vanilla extract until just combined.
  5. Whip Egg Whites: In a separate, very clean bowl, whip the 3 egg whites until stiff peaks form.
  6. Fold and Bake: Gently fold the whipped egg whites into the cake batter in three additions. Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for exactly 10 minutes.
  7. Prepare the Soak: While the cake cools, combine the sweetened condensed milk, cream of coconut, and coconut extract in a small saucepan. Warm over low heat, stirring constantly, until smooth and just warm to the touch (do not boil).
  8. Poke Deeply: Using a wooden skewer or the handle of a wooden spoon, poke deep holes evenly across the entire surface of the warm cake.
  9. Pour and Saturate: Slowly and evenly pour the warm coconut soak mixture over the entire cake. Start at the edges and allow the liquid to pool momentarily before soaking in.
  10. Chill (Crucial Step): Cover the cake tightly and refrigerate for a minimum of 2 hours, or until completely chilled and the soak is fully absorbed.
  11. Toast the Coconut: Spread 1 cup of the shredded coconut flakes on a baking sheet. Toast until light golden brown. Cool completely.
  12. Make the Frosting: Beat the softened cream cheese until light and fluffy. Gradually add the sifted confectioners' sugar and vanilla extract. Pour in the cold heavy cream and beat on medium-high speed until the mixture is thick, stiff, and holds peaks.
  13. Assemble and Finish: Spread the cream cheese frosting evenly over the chilled cake. Sprinkle generously with the toasted coconut flakes and the remaining untoasted fresh coconut.
  14. Final Chill: Refrigerate for at least 30 minutes before slicing and serving to allow the frosting to firm up.