My son made this for Thanksgiving and it was wonderful. This is a cake that if you enjoy the taste of coconut but can’t handle the texture it’s for you.
If you’d like to try it here’s what you’ll need.
1 1/2 cup sugar
3 1/2 oz. butter at room temperature
26 Tbsp. Coconut milk
1 cup whole milk
1 1/2 cup gf flour ( my son used Bobs Red Mill cup to cup GF all purpose flour)
1 Tbsp baking powder
1 3/4 cup sweetened condensed milk
3/4 cup grated coconut
Seperate the egg yolks from the egg whites and store the egg whites in the refrigerator.
In a bowl, add sugar, butter, yolks and beat until the mix is clear and fluffy.
Add 13 Tbsp of coconut milk and mix.
Add gf flour and mix. Stir with a spatula and beat for 30 seconds more.
Add 1/2 cup of whole milk and continue beating.
In another bowl, beat the egg whites to a stiff peak and transfer them to the previous bowl, mixing with care without beating.
Lastly, Add the baking powder and mix well.
Preheat oven to 350F. Grease and flour a round cake pan and pour the cake mixture into it. Bake for 30 minutes.
while the cake is baking, prepare the topping. Mix the sweetened condensed milk with 1/2 cup of milk and 13 Tbsp of coconut milk.
when the cake is done remove from oven and pierce with a fork several times and pour the topping over the entire cake while still hot.
Garnish with grated coconut.
adapted from Tastemade