Milk-Soaked Coconut Cake with Vanilla Cream

Name: Milk-Soaked Coconut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 270 min
Cuisine: Turkish
Ingredients: 4 large eggs; 1 cup sugar; 1 cup all-purpose flour; 1 packet vanilla sugar, about 5g; 1 packet baking powder, about 10g; 2 1/2 cup milk; 1 l milk; 1 cup sugar; 3 tbsp all-purpose flour; 2 tbsp cornstarch; 1 packet vanilla sugar, about 5g; 1 packet dry whipped cream powder, about 75g sachet; 1 1/2 cup shredded coconut

What You Need

Ingredients

12 slices

FAQ

Frequently Asked Questions

Whip the eggs and sugar for at least 5 minutes, fold in the flour gently, and bake until the center springs back before removing the cake.

The cake is ready when the edges pull away slightly from the pan, the top is golden, and a wooden skewer inserted into the center comes out completely clean.

Use gently warmed milk on a completely cooled sponge, and pour it slowly so the cake can absorb it.

The source method mixes dry whipped cream powder into cooled custard. Liquid heavy cream would change the mixture, so it is not a direct substitution here.

Chill the assembled cake for at least 3 to 4 hours so the custard sets. Overnight gives firmer slices.

Cover the cake and keep it refrigerated because the topping contains milk and cream powder.

Step By Step

Instructions

Prep
Whip up the eggs and sugar
Crack 4 eggs into your bowl, add 1 cup sugar, and run your mixer on high speed for at least 5 minutes until the mixture turns pale, thick, and wonderfully creamy.
4 large eggsMixing bowlsElectric mixer
Fold in your dry ingredients
Sift 1 cup all-purpose flour, 1 packet vanilla sugar, and 1 packet baking powder right over the bowl, then gently fold everything together with a spatula just until the flour disappears.
1 packet baking powderSifterMixing bowls
Cook
Bake the sponge until golden
Lightly grease your rectangular baking dish, spread the batter out into an even layer, and bake in a preheated 170 C oven until the center gently springs back to a light touch and a skewer comes out clean. Pull it out and let it cool completely on the counter.
4 large eggs1 packet baking powderRectangular baking dish
Whisk and cook your custard base
Whisk together 1 liter milk, 1 cup sugar, 3 heaped tablespoons all-purpose flour, and 2 tablespoons cornstarch in a saucepan. Cook over medium heat, stirring constantly until thick and bubbling, then take it off the heat, whisk in 1 packet vanilla sugar, and let it cool completely.
2 tbsp cornstarchSaucepanWhisk
Finish
Give the sponge its milk soak
Warm up 2.5 cups whole milk until it's comfortably warm to the touch, then pour it slowly and evenly all over the completely cooled cake, giving the sponge a few moments to drink it up.
Whip and spread the cream layer
Toss 1 packet dry whipped cream powder into your completely cooled custard, beat it on high speed for 3 minutes until light and fluffy, and spread it generously across the milk-soaked cake.
1 packet dry whipped cream powderElectric mixerMixing bowls
Top with coconut and chill
Scatter a generous coating of shredded coconut over the cream layer, then pop the cake into the fridge to chill for 3 to 4 hours - or overnight - before slicing into squares.
1 1/2 cup shredded coconut

The secret to getting that wonderfully airy sponge lies in beating your eggs and sugar thoroughly so it can drink up all that rich milk. Give it a solid five minutes with your mixer, and take extra care when gently folding in the flour so you don't knock out the air. You'll want to make sure your baked cake cools down completely before drizzling over the warm milk, which guarantees an even, beautiful soak without turning soggy.

For that dreamy topping, you'll begin with a simple cooked custard on the stove. Keep stirring until the flour and cornstarch bubble into a thick, glossy base with no raw starchiness left behind, then let it chill out before whipping in the dry whipped cream powder for a light, cloud-like texture. Smooth it over your soaked cake, then shower the top with plenty of shredded coconut.

The beauty of this dessert is that most of the work is just waiting while it chills in the fridge. Tuck the finished cake into the refrigerator for at least 3 to 4 hours - or honestly, overnight if you can wait - which sets the custard nicely and gives you those picture-perfect, clean slices.