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Cold Coconut Cake – Moist, Chilled & Coconut-Lover Approved
A dreamy coconut cake soaked in a rich milk mixture and topped with shredded coconut. Light, moist, and served cold — it’s the ultimate tropical dessert!
Fluffy cake with creamy coconut soak and a soft snowy topping — served perfectly chilled.
Ingredients
For the Cake:
4 large eggs
1 cup milk
200 ml coconut milk (1 small can)
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1 cup sugar
2 tbsp melted butter
2 cups all-purpose flour
1 tbsp baking powder
100 g shredded coconut
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For the Coconut Soak (Calda):
1 can sweetened condensed milk
200 ml coconut milk (1 small can)
½ cup regular milk
Total Time: 1 hr 20 min
Prep time: 20 min | Bake time: 40 min | Chill time: 2 hrs
Step-by-Step Instructions
1. Make the Cake Batter
Preheat oven to 180°C (350°F).
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Grease a rectangular baking pan (9×13 inches works great).
In a blender or large bowl, mix the eggs, milk, coconut milk, sugar, and melted butter until smooth.
In a separate bowl, sift together the flour and baking powder.
Gently combine the wet and dry ingredients. Fold in the shredded coconut.
2. Bake
Pour the batter into the prepared pan.
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Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Remove from oven and let it cool slightly (do not unmold).
3. Prepare the Coconut Soak
In a bowl, mix the condensed milk, coconut milk, and regular milk.
Stir well until fully combined.
4. Soak the Cake
While the cake is still warm, use a fork to poke holes all over the surface.
Slowly pour the soak mixture over the cake so it absorbs evenly.
Let it sit at room temperature for 10 minutes to allow full absorption.
5. Chill & Serve
Sprinkle more shredded coconut on top for decoration.
Cover and refrigerate for at least 2 hours (overnight for best results).
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Slice and serve cold.
Serving Ideas
Serve with a cup of cold brew coffee, tropical tea, or even pineapple juice.
Add toasted coconut or a drizzle of condensed milk on top for extra indulgence.
Perfect for summer gatherings, birthdays, or just a sweet treat any time of year.
Tips & Variations
Want extra fluffiness?
Separate the egg whites and beat them to stiff peaks before folding in the batter.
No coconut milk?
Substitute with heavy cream + coconut extract or even evaporated milk.
Gluten-free?
Use a gluten-free flour blend in a 1:1 ratio.
FAQs
1. Can I freeze this cake?
Yes, but for best texture, freeze before adding the coconut soak. Add the soak after thawing.
2. How long does it last in the fridge?
Up to 5 days, stored covered and refrigerated.
3. Can I use sweetened coconut?
Yes, but reduce the added sugar slightly to balance sweetness.
Nutrition (Per Serving – Approx. for 12 servings)
Calories: 320 kcal
Fat: 14 g
Sugar: 25 g
Carbs: 38 g
Protein: 5 g
Fiber: 1 g
Final Thoughts
This Cold Coconut Cake is rich yet refreshing, soft yet full of bite — a true crowd-pleaser that tastes even better the next day. One bite and you’ll want to serve it at every summer party!