Cold Coconut Cake

Cold Coconut Cake 8

We  used to eat this cake every year in my nephew’s birthday party, but then he got older and his parties changed to pizza with friends and that meant no cold coconut cakes anymore :(

For years I’ve been meaning to make this cake and now I have finally made it.

Cold Coconut Cake 18

So today I’m glad to share this delicious recipe with you!

Cold Coconut Cake
 
Ingredients
  • For the cake:
  • 1 cup sugar
  • 2 cups all purpose flour
  • 2 eggs
  • 1 cup milk
  • 2 tbsp shredded coconut
  • 1 tbsp baking powder
  • 2 tbsp unsalted butter
  • For the coconut coating:
  • 1 can condensed milk
  • 1 can/bottle coconut milk
  • 1½ cups shredded coconut
Instructions
  1. For the cake:
  2. Preheat oven to 350F (180C).
  3. Grease a 7 in X 11 in (18cm X 20cm) cake pan.
  4. Using a whisk, mix all ingredients together and then pour in the pan.
  5. Bake for around 20 minutes or until a toothpick inserted in center of cake comes out clean.
  6. For the coconut coating:
  7. In a shallow bowl whisk together the condensed milk and the coconut milk until well combined.
  8. In another shallow bowl place the shredded coconut.
  9. Cut cake into medium squares/rectangles. Cut foil into squares large enough to wrap cake pieces.
  10. Dip cake pieces, one at a time, in milk mixture for 5 seconds, making sure all sides are covered.
  11. Place moistened cake piece in bowl of shredded coconut, turning to coat all sides.
  12. Wrap each piece individually in foil.

Cold Coconut Cake 2

You can keep the cakes in the fridge for a few days but you can also freeze them and defrost for 5 to 10 minutes before eating.

Cold Coconut Cake 20

It tastes as good as I remembered!

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