Pairs well with Iced Coconut Cake
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Iced Coconut Cake
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A classic 90s party favorite, this iced coconut cake is moist, fluffy, and infused with a nostalgic taste. It's soaked in a rich coconut milk syrup and can be topped with toasted grated coconut for an extra layer of flavor.
00:25:00 total
Serves 8
medium
Decadent Dessert
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Ingredients
- eggs - 4
- unsweetened whole yogurt - 170g
- oil - 155g
- sugar - 270g
- wheat flour - 270g (sifted)
- baking powder - 15g
- coconut milk - 350ml
- whole milk - 150ml
- condensed milk - 1/2 can
- salt - 1 pinch
- dry grated coconut - 100g
- butter - 1 tablespoon
Instructions
- Prepare the Cake Batter: Beat oil, unsweetened whole yogurt, and eggs together. Then, add sugar and sifted wheat flour. Mix well and finally add baking powder.
- Bake the Cake: Pour the cake batter into a greased baking pan. Bake in a preheated oven at 180ºC for about 25 minutes. Perform the toothpick test to check if it's baked.
- Make the Syrup: Combine coconut milk, whole milk, condensed milk, and a pinch of salt in a pot. Heat on low until everything is incorporated.
- Soak the Cake: While both the cake and the syrup are hot, pierce the cake all over with a fork and cut it into slices. Pour all the syrup over the cake, ensuring it's evenly distributed.
- Chill the Cake: Cover the cake with aluminum foil and refrigerate for at least 3 hours, or overnight for best results.
- Prepare the Topping: Toast the grated coconut in butter until golden.
- Serve: Serve the cake as is or top it with the toasted grated coconut.
