Chilled Coconut Cake
This is a refreshing, make-ahead cake: a light sponge soaked in a sweet coconut and condensed milk mixture, then topped with whipped cream and shredded coconut and chilled until cold. It's an easy dessert for warm weather or any time you want something make-ahead and low-effort.
Ingredients
- 3 large eggs
- 1 cup (200g) sugar
- 1/2 cup (120ml) neutral oil
- 1 cup (240ml) whole milk
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- 1 can (14oz/396g) sweetened condensed milk + 1 cup (240ml) coconut milk, mixed
- 1 cup (240ml) heavy cream, whipped, + 1/2 cup shredded coconut, for topping
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch pan.
- Whisk the eggs, sugar, oil, and milk together, then fold in the flour and baking powder.
- Pour into the pan and bake for 25-30 minutes, until golden and a toothpick comes out clean.
- While still warm, poke holes across the top and pour the condensed milk and coconut milk mixture evenly over it.
- Let it cool completely, then spread whipped cream over the top and sprinkle with shredded coconut.
- Refrigerate for at least 3 hours before serving, ideally overnight.
Tips
- The longer it chills, the better it soaks — this cake is best made a day ahead.
- Toast the shredded coconut topping for extra flavor and color.
- Keep refrigerated at all times once assembled, and serve straight from the fridge.
Frequently Asked Questions
Can I make this a day ahead?
Yes — it's actually better the next day, once fully chilled and soaked through.
Can I skip the whipped cream?
Yes, the cake is still good soaked and chilled without it, just less rich.
