Ingredients

The following ingredients have 10 Servings
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup whole milk
  • 5 large eggs (separated)
  • 1 can sweetened condensed milk
  • 5 ounce can evaporated milk
  • 1 can cream of coconut
  • 1 pint heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded sweetened coconut

Instruction

  • Preheat the oven to 350 degrees F.
  • Sift the all-purpose flour, baking powder, and salt set aside.
  • Using an electric mixer, beat the egg yolks and 1/2 cup sugar until the egg yolks turn a pale yellow color.
  • Add the vanilla extract and milk, set aside.
  • In a separate bowl using an electric mixer, beat the egg whites and remaining 1/2 cup sugar until firm peaks form. 5-6 minutes.
  • Mix the flour mixture into the egg yolk mixture until well combined, then fold in the egg whites.
  • Place the batter in a buttered 9x13 baking dish and bake for 35-40 minutes.
  • In a large skillet over medium high heat toast the shredded coconut, stirring frequently until nicely toasted.
  • Whisk the cream of coconut, condensed milk, and evaporated milk.
  • Poke holes all over the cake and drizzle the milk mixture all over and refrigerate for 1 hour.
  • To make the frosting, whip the heavy cream for 3-4 minutes or until it starts resembling whipped cream
  • Add the powdered sugar and vanilla extract and mix for an additional 20 seconds.
  • Frost the entire cake with the whipped cream, top with the toasted coconut, and enjoy!