1. Preheat the oven
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or a similar-sized baking dish.
2. Blend the wet ingredients
Add the sweetened condensed milk, whole milk, coconut milk, eggs, melted butter, sugar, and vanilla to a blender. Blend for about 1–2 minutes, until smooth and well combined.
3. Add the flour
Add the flour gradually and blend just until incorporated. Do not overmix.
4. Add the coconut
Pour the mixture into a bowl and gently fold in the shredded coconut.
The batter will be quite thin compared with a traditional cake batter. That’s normal—the finished cake should have a wonderfully moist, creamy texture.
5. Pour into the pan
Pour the batter into the prepared cake pan and smooth the surface.
6. Bake
Bake for approximately 45–55 minutes, or until the top is golden and the center is set. A toothpick inserted near the center should come out mostly clean, with a few moist crumbs.
7. Prepare the coconut topping
While the cake is still warm, mix the coconut milk with the condensed milk. Slowly spoon or brush the mixture over the surface of the cake, allowing it to soak in.
8. Add the coconut
Generously sprinkle shredded coconut over the top while the cake is still slightly warm so it adheres nicely.
9. Cool completely
Allow the cake to cool in the pan for at least 30–45 minutes. For an especially creamy texture, refrigerate it for 2–3 hoursbefore serving.
10. Serve
Slice into squares or wedges and serve chilled or at room temperature.
Helpful Tip
Don’t expect this cake to have the fluffy texture of a conventional sponge cake. Its signature texture is dense, moist, creamy, and coconut-rich—almost like a cross between a tres leches cake and a coconut custard.
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