This Coconut Cake is a moist, tender, and rich dessert topped with a delicious homemade creamy pudding and a layer of shredded coconut. The combination of coconut and a velvety custard topping makes it a perfect dessert for any occasion. The cake is light, airy, and soaked with either milk or coconut milk for added flavor, making every bite irresistibly moist and flavorful.
Why You’ll Love This Recipe: This recipe stands out for its soft and fluffy cake base, infused with coconut flavor and topped with a creamy pudding. The kefir in the batter adds an extra layer of moisture, while the shredded coconut gives the cake a delightful texture. The homemade pudding adds richness, making it a comforting and luxurious dessert. It’s easy to prepare, and the perfect treat for those who love the tropical flavor of coconut.
Perfect Occasion: This coconut cake is perfect for family gatherings, birthdays, or special events. It’s a great dessert for holidays, or as a refreshing treat on warm days when served chilled. Whether you’re hosting a party or simply craving a delightful dessert to enjoy at home, this coconut cake is sure to be a crowd-pleaser.
Decoration Tips: For a beautiful presentation, sprinkle extra shredded coconut on top of the pudding for a snowy look. You can also add a few mint leaves or a dusting of powdered sugar for an elegant touch. Serve the cake in individual slices on a decorative plate for a polished presentation, or cut into squares for a more casual style.
Ingredients for the Cake:
- 3 eggs
- 1.5 cups granulated sugar
- 250ml kefir
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1/2 cup vegetable oil
- 1 packet (10g) baking powder
- 1 packet (5g) vanilla sugar
Ingredients for the Pudding:
- 3 cups milk
- 1.5 tablespoons all-purpose flour
- 1.5 tablespoons cornstarch
- 1 egg
- 6 tablespoons granulated sugar
- 1 packet (5g) vanilla sugar
For the Topping:
- 4-5 tablespoons shredded coconut
Instructions:
- Prepare the Cake Batter:
- In a large bowl, whisk together the eggs and sugar until light and fluffy.
- Add the kefir and vegetable oil, mixing until well combined.
- In a separate bowl, sift together the flour, shredded coconut, baking powder, and vanilla sugar.
- Gradually fold the dry ingredients into the wet mixture, stirring until smooth.
- Bake the Cake:
- Preheat your oven to 180°C (350°F).
- Pour the batter into a greased and parchment-lined baking pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool slightly. Then, pour 1 cup of regular milk or coconut milk evenly over the top to soak the cake.
- Make the Pudding:
- In a saucepan, whisk together the milk, flour, cornstarch, egg, sugar, and vanilla sugar.
- Cook over medium heat, stirring constantly, until the mixture thickens and reaches a creamy, pudding-like consistency.
- Remove from heat and let it cool slightly, stirring occasionally to prevent a skin from forming.
- Assemble the Cake:
- Once the cake has absorbed the milk and the pudding has cooled, spread the pudding evenly over the top of the cake.
- Sprinkle the shredded coconut generously over the pudding layer.
- Chill and Serve:
- Place the cake in the refrigerator to chill for 3-4 hours.
- Once chilled, slice and serve.
Enjoy!
