Description
This tropical dessert features a white sponge base soaked in rich coconut milk and sweetened condensed milk, creating a melt-in-your-mouth texture. Topped with light whipped cream and toasted coconut flakes, the chilled cake achieves perfect flavor balance through a 2-hour refrigeration period. A simple, crowd-pleasing treat with minimal effort.
Ingredients
Preparation for white cake or vanilla sponge cake (1 box, ~430g)
Coconut milk (1 can, 400ml)
Sweetened condensed milk (1 can, same size as coconut milk)
Whipped cream (1 cup)
Toasted shredded coconut (1/2 cup)
Instructions
Preheat oven to 175°C (350°F)
Prepare white cake mix according to box instructions and pour into a greased 9-inch round or rectangular baking pan
Bake for 25-30 minutes or until a toothpick comes out clean
While the cake is still warm, use a fork to poke holes throughout the surface
Pour half of the coconut milk and all the sweetened condensed milk evenly over the cake to soak into the holes and the cake structure
Repeat the process with the remaining coconut milk and let the cake cool completely
In a large bowl, whip cream until stiff peaks form
Firmly spread the whipped cream over the cooled cake and press toasted shredded coconut evenly on top
Refrigerate for at least 2 hours (or overnight) before serving
Notes
Use a commercial white cake mix for maximum convenience and consistent results
Poking numerous holes in the cake ensures deep soaking without structural compromise
For vegan option, substitute cake mix with a vegan white cake recipe and use coconut-based whipped cream
- Prep Time: 15
- Cook Time: 30
- Category: Recettes de Gâteaux Faciles et Délicieux
- Method: Baking
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 75g (1/12th slice)
- Calories: 430
- Sugar: 55g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg