This Coconut and Dulce de Leche Chilled Cake is a decadent, melt-in-your-mouth dessert that’s perfect for hot days or any time you crave something sweet and refreshing. The cake is made with a fluffy, tender sponge soaked in a rich mixture of coconut milk, milk, and sweetened condensed milk, making it incredibly moist. Filled with a generous layer of creamy dulce de leche and topped with shredded coconut, this cake is a delightful combination of flavors and textures that will have everyone coming back for more.
Why You’ll Love This:
You’ll love this cake for its ultra-moist texture and the irresistible combination of coconut and dulce de leche. The cake is soaked in a delicious milk mixture, ensuring every bite is rich and flavorful. The sweetness of the dulce de leche complements the tropical coconut perfectly, creating a dessert that’s both comforting and indulgent. This chilled cake is a crowd-pleaser, and the longer it sits in the fridge, the better it gets, making it an excellent make-ahead dessert for any occasion.
Perfect Occasion:
This Coconut and Dulce de Leche Chilled Cake is perfect for summer gatherings, birthdays, or any occasion where you want to serve a refreshing and indulgent dessert. It’s also an excellent choice for potlucks or family dinners, as it can be made in advance and served cold. The cake’s light, airy texture and rich flavors make it a great choice for any event, from casual get-togethers to more formal celebrations.
Decoration Tips:
For an elegant presentation, dust the top of the cake with additional shredded coconut just before serving. You can also add a drizzle of dulce de leche or a sprinkle of toasted coconut flakes for extra flavor and texture. If you’re serving the cake in squares, consider wrapping each piece in parchment paper for a nostalgic, retro look. Arrange the squares on a decorative platter or cake stand to make them the centerpiece of your dessert table.
Ingredients:
For the Cake:
- 6 large eggs
- 170 g sugar
- 60 ml water
- 80 ml oil
- 2 teaspoons vanilla extract
- 130 g all-purpose flour
- 1 pinch of salt
- 1/2 teaspoon baking powder
For the Soak:
- 200 ml coconut milk
- 200 ml milk
- 200 g sweetened condensed milk
For the Filling and Topping:
- 600 to 800 g dulce de leche (or as much as you like)
- 200 g finely shredded coconut (for topping)
Instructions:
- Prepare the Cake: Preheat your oven to 170°C (340°F). Grease and line the bottom of a 27x21 cm baking pan with parchment paper.In a clean mixing bowl, beat the egg whites until they begin to foam. Gradually add 1/3 of the sugar and continue beating until stiff peaks form. Set aside.In the same bowl (after transferring the egg whites), beat the egg yolks with the remaining sugar, water, salt, and vanilla until the mixture triples in volume. Gently fold in half of the beaten egg whites.
- Mix the Batter: Sift the flour over the egg yolk mixture and gently fold it in using a whisk. Add the oil, then fold in the remaining egg whites and baking powder until just combined.
- Bake: Pour the batter into the prepared pan and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. The cake will rise significantly but may deflate slightly as it cools. To minimize deflation, only grease and line the bottom of the pan, leaving the sides ungreased.
- Soak and Assemble: Once the cake has cooled, slice it in half horizontally. Place one half back into the pan, lining the pan with plastic wrap first. Pour half of the soak over the cake layer and allow it to absorb. Spread the dulce de leche evenly over the soaked cake, then place the second cake layer on top. Pour the remaining soak over the top layer.
- Chill and Serve: Sprinkle the top of the cake with shredded coconut, cover with plastic wrap, and refrigerate for at least 8 hours. Once chilled, cut the cake into squares. For an extra moist treat, you can make an additional half batch of the soak and dip each square before rolling it in shredded coconut, but this step is optional.
Enjoy!