Ingredients:

  • 190g All-purpose flour
  • 200g Granulated sugar
  • 115g Unsalted butter, softened
  • 2 large Eggs (room temperature)
  • 120ml Full-fat canned coconut milk
  • 7g Baking powder
  • 3g Salt
  • 5ml Vanilla extract
  • 397g Sweetened condensed milk
  • 120ml Full-fat canned coconut milk
  • 57g Unsalted butter, melted
  • 5ml Coconut extract (optional)
  • 200g Shredded sweetened coconut
  • 28g Melted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your pan thoroughly.
  2. Cream the softened butter and sugar together until pale and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla.
  4. Sift in the flour, baking powder, and salt, alternating with the coconut milk. Stir until just combined.
  5. Pour into the pan and bake for 25-30 minutes.
  6. While the cake is in its final 5 minutes of baking, combine the condensed milk, coconut milk, and melted butter in a small saucepan over low heat. Stir until the mixture is smooth and steaming.
  7. Immediately after removing the cake from the oven, poke holes across the entire surface with a fork or skewer.
  8. Slowly pour the warm coconut mixture over the hot cake, letting it seep into every hole.
  9. Sprinkle the toasted shredded coconut over the top.