Ingredients:

  • 250g All-purpose flour
  • 200g Granulated sugar
  • 1.5 tsp Baking powder
  • 1/2 tsp Salt
  • 120ml Virgin coconut oil, melted
  • 120g Plain Greek yogurt
  • 3 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Coconut extract
  • 180ml Unsweetened coconut milk
  • 200ml Sweetened condensed milk
  • 200ml Cream of coconut
  • 60ml Heavy cream
  • 475ml Heavy whipping cream, cold
  • 30g Powdered sugar
  • 1 cup Unsweetened shredded coconut, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt to aerate the dry base.
  3. In a separate bowl, whisk the melted coconut oil, Greek yogurt, eggs, vanilla, and coconut extract. Gradually stream in the unsweetened coconut milk while whisking until emulsified.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick comes out clean.
  5. While the cake bakes, whisk together the sweetened condensed milk, cream of coconut, and 60ml of heavy cream to create the signature soak.
  6. Remove the cake from the oven and, while still warm, use the handle of a wooden spoon to poke holes across the entire surface. Pour the coconut soak slowly over the cake, ensuring it enters the holes.
  7. Allow the cake to cool to room temperature, then refrigerate for at least 4 hours to allow for osmotic absorption.
  8. In a chilled bowl, beat the 475ml of cold heavy whipping cream with powdered sugar until stiff peaks form. Spread over the chilled cake and garnish with toasted shredded coconut.