| Cake Base | Quantity |
|---|---|
| Cake flour | 2 ¾ cups |
| Baking powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Granulated sugar | 1 ½ cups |
| Butter, softened | ¾ cup |
| Egg whites | 4 |
| Whole egg | 1 |
| Heavy whipping cream | 1 cup |
| Vanilla extract | 1 ½ teaspoons |
| Coconut extract | 2 teaspoons |
| Full-fat coconut milk (for soaking after baking) | 1 (15 oz) can |
| Whipped Topping | Quantity |
|---|---|
| Cream cheese, softened | 1 (8 oz) package |
| Granulated sugar | ½ cup |
| Vanilla extract | 1 teaspoon |
| Coconut extract | 2 teaspoons |
| Heavy whipping cream, chilled | 2 cups |
| Sweetened shredded coconut | 1 cup |
Instructions
- Prep the Pan & Oven
Preheat to 350°F. Grease a 9×13-inch cake pan thoroughly. - Build the Batter
- In a large bowl, sift together flour, baking powder, salt, and sugar.
- Cut butter into chunks and mix it in until crumbly.
- Add egg whites gradually, then the whole egg.
- Stir in heavy cream, vanilla, and coconut extract. Blend for 1–2 minutes until smooth and airy.
- Bake
Transfer to the pan and bake 30–35 minutes, or until a toothpick comes out clean. - Soak the Cake
While warm, poke shallow holes in the top. Shake the can of coconut milk and pour it evenly over the cake. Let cool and absorb. - Make the Topping
- Beat cream cheese until smooth.
- Add sugar, vanilla, and coconut extract and mix well.
- Gradually blend in the chilled cream until fluffy and stiff peaks form (about 3–4 minutes).
- Assemble
Spread the whipped topping over the cooled cake and sprinkle shredded coconut. - Chill & Serve
Refrigerate until ready. Slice, serve, and watch it vanish
