A soft and fluffy coconut cake soaked with sweet condensed milk and topped with shredded coconut for a rich tropical dessert.

Scale

3 eggs

1 cup sugar

1/2 cup vegetable oil

1 cup coconut milk

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

1 can sweetened condensed milk

1/2 cup coconut milk for topping

1/2 cup shredded coconut

Powdered sugar for dusting

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1. Preheat oven to 350°F (175°C) and grease a 9×13 baking pan.

2. Beat eggs and sugar together until light and fluffy.

3. Add oil, coconut milk and vanilla extract and mix well.

4. In another bowl mix flour, baking powder and salt.

5. Gradually add dry ingredients to wet ingredients and mix until smooth.

6. Pour batter into the baking pan and bake for 30-35 minutes.

7. Mix condensed milk with coconut milk for the topping.

8. Poke holes in the warm cake with a fork.

9. Pour condensed milk mixture over the cake slowly.

10. Sprinkle shredded coconut on top and let cool completely before slicing.

For extra flavor toast the coconut before sprinkling on top.

Cake tastes even better after chilling for several hours.

Serve with fresh pineapple or whipped cream.