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)

• 1 cup sugar

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• 2 tbsp melted butter

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 100 g shredded coconut

 For the Coconut Soak (Calda):

• 1 can sweetened condensed milk

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• 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).

• Grease a rectangular baking pan (9×13 inches works great).

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• 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.

• Bake for 35–40 minutes, or until a toothpick inserted comes out clean.

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• 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).

• Slice and serve cold.

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 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!