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Coconut And Powdered Milk Cake

Sophia
This Coconut And Powdered Milk Cake combines shredded coconut, powdered milk, and a silky three-milk syrup for an ultra-moist, chilled cake.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings 12
Calories 330 kcal

Ingredients
  

Cake

  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • 1/2 cup neutral vegetable oil
  • 1/2 cup powdered milk
  • 2 cups all-purpose flour
  • 1 cup whole milk
  • 2 tablespoons shredded coconut
  • 1 tablespoon baking powder

Milk Syrup

  • 1 can sweetened condensed milk 395 g
  • 100 ml coconut milk
  • 200 ml whole milk

Topping

  • shredded coconut to taste
  • powdered milk to taste

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (180°C). Grease a 9-inch (22 cm) cake pan and dust it lightly with flour.
  • In a large mixing bowl, beat the eggs and granulated sugar together. Use an electric mixer or a sturdy whisk. Beat until the mixture becomes pale, light, and creamy, which usually takes around 3 to 5 minutes.
  • Add the vegetable oil and mix until fully incorporated. Stir in the powdered milk until it disappears into the batter.
  • Gradually add the all-purpose flour, alternating with the milk. Start and end with flour. Mix gently after each addition. Stop as soon as the batter looks smooth and uniform, with no dry flour pockets.
  • Fold in the shredded coconut. Then gently fold in the baking powder until it is evenly distributed. Do not overmix at this stage.
  • Pour the batter into the prepared pan. Use a spatula to spread it evenly so the cake bakes flat.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The top should look golden and spring back lightly when touched.
  • While the cake bakes, make the milk syrup. In a bowl, whisk together the sweetened condensed milk, coconut milk, and whole milk until smooth and uniform.
  • Let the cake cool for about 10 minutes after baking. While it is still slightly warm, poke holes across the entire surface using a fork or a skewer. More holes mean more syrup reaches the center.
  • Slowly pour the prepared milk syrup over the cake. Pour in stages, allowing the liquid to soak in before adding more. This prevents the syrup from pooling on the surface.
  • Refrigerate the cake for at least 1 hour. During this time, the cake absorbs the syrup and firms up enough to slice cleanly.
  • Carefully remove the chilled cake from the pan. Sprinkle shredded coconut and powdered milk on top to taste. Slice and serve cold.
  • Tip: Use a skewer instead of a fork if you want deeper syrup channels. Space the holes about 1 inch apart for even soaking.

Notes

Optional substitutions and tips: For a deeper coconut flavor, use full-fat coconut milk in the syrup and add 1 teaspoon coconut extract to the batter. If you do not have whole milk, use any milk you have, but the cake may be slightly less rich. A gluten-free 1-to-1 baking flour can replace all-purpose flour. For a dairy-free version, use coconut condensed milk, oat milk, and coconut milk powder instead of powdered milk. Sift the powdered milk to prevent small lumps in the batter.