Cold Coconut Cake (Page 2 ) | June 26, 2025
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Step-by-Step Instructions

1. Make the Cake Batter

  • Preheat oven to 180°C (350°F).

  • Grease a rectangular baking pan (9×13 inches works great).

  • In a blender or large bowl, mix the eggs, milk, coconut milk, sugar, and melted butter until smooth.

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  • In a separate bowl, sift together the flour and baking powder.

  • Gently combine the wet and dry ingredients. Fold in the shredded coconut.

2. Bake

  • Pour the batter into the prepared pan.

  • Bake for 35–40 minutes, or until a toothpick inserted comes out clean.

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  • Remove from oven and let it cool slightly (do not unmold).

3. Prepare the Coconut Soak

  • In a bowl, mix the condensed milk, coconut milk, and regular milk.

  • Stir well until fully combined.

4. Soak the Cake

  • While the cake is still warm, use a fork to poke holes all over the surface.

  • Slowly pour the soak mixture over the cake so it absorbs evenly.

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  • Let it sit at room temperature for 10 minutes to allow full absorption.

5. Chill & Serve

  • Sprinkle more shredded coconut on top for decoration.

  • Cover and refrigerate for at least 2 hours (overnight for best results).

  • Slice and serve cold.

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 Serving Ideas

  • Serve with a cup of cold brew coffee, tropical tea, or even pineapple juice.

  • Add toasted coconut or a drizzle of condensed milk on top for extra indulgence.

  • Perfect for summer gatherings, birthdays, or just a sweet treat any time of year.

 Tips & Variations

Want extra fluffiness?

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 Separate the egg whites and beat them to stiff peaks before folding in the batter.

 No coconut milk?

 Substitute with heavy cream + coconut extract or even evaporated milk.

 Gluten-free?

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 Use a gluten-free flour blend in a 1:1 ratio.

 FAQs

1. Can I freeze this cake?
Yes, but for best texture, freeze before adding the coconut soak. Add the soak after thawing.

2. How long does it last in the fridge?
Up to 5 days, stored covered and refrigerated.

3. Can I use sweetened coconut?
Yes, but reduce the added sugar slightly to balance sweetness.

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 Nutrition (Per Serving – Approx. for 12 servings)

  • Calories: 320 kcal

  • Fat: 14 g

  • Sugar: 25 g

  • Carbs: 38 g

  • Protein: 5 g

  • Fiber: 1 g

 Final Thoughts

This Cold Coconut Cake is rich yet refreshing, soft yet full of bite — a true crowd-pleaser that tastes even better the next day. One bite and you’ll want to serve it at every summer party!

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