Description
A moist and delightful cake infused with toasted coconut and soaked in three kinds of milk, perfect for gatherings or a simple treat.
Ingredients
- 1 ½ cups unsalted butter, softened
- 2 ½ cups sugar
- 1 tablespoon cornstarch
- 3 cups all-purpose flour, divided
- 8 large eggs, divided
- 1 cup unsweetened flaked coconut, toasted
- 1 teaspoon coconut extract
- 1 (14-ounce) can sweetened condensed milk
- 1 (6-ounce) can evaporated milk
- 1 cup coconut milk
Instructions
- Preheat your oven to 325°F and prepare a 15-cup Bundt pan with baking spray.
- Beat the softened butter, sugar, and cornstarch until fluffy, about 3-4 minutes.
- Incorporate 1 ½ cups of flour and 4 eggs, mixing until blended. Repeat with the remaining flour and eggs.
- Stir in the toasted coconut and coconut extract until mixed.
- Spoon the batter into the Bundt pan, smoothing the top with a spatula.
- Bake for 1 hour at 325°F, then increase the temperature to 350°F and bake for an additional 15 minutes.
- Allow the cake to cool, then mix the sweetened condensed milk, evaporated milk, and coconut milk.
- Poke holes in the warm cake and drizzle the milk mixture generously over the top.
- Let the cake cool at room temperature, then refrigerate until chilled.
Notes
Dust the cooled cake with powdered sugar or toasted coconut for presentation.