Cake Ingredients
- 1+ stick of unsalted butter at room temperature
- 1.5+ cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp coarse salt
- 1/2 cup cream of coconut (measuring after blending until smooth)
- 1 tsp vanilla extract
- 1/4 cup coconut oil (measuring in solid state)
- 1 cup sugar
- 3 large eggs
Topping Ingredients
- 2 large egg whites
- 1/8 tsp coarse salt
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 3 cups sweetened shredded coconut
- chocolate sauce
Instructions
- Preheat oven to 350. Butter and flour a 10 inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
- Beat butter and coconut oil on medium high until smooth. Slowly add sugar; beat until pale and fluffy (3-5 minutes). Reduce speed to medium; add eggs 1 at a time, beating well after each one and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream of coconut mixture. Beat until just combined.
- Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
- Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour. Cover with foil if browning too quickly. Let cool completely then remove from pan. Cut into wedges, drizzle with chocolate sauce.