Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Ann Marie Favot
This month, we’re loco for coco! Decadent and moist, this traditional Latin American cake is nothing short of dessert perfection.
- 11⁄2 cups all-purpose flour
- 1 tsp baking powder
- 1⁄2 cup unsalted butter, softened 1 cup granulated sugar
- 1⁄2 tsp coconut extract
- 5 large eggs
- 11⁄2 cups 3.25% milk
- 1 400-ml can coconut milk
- 1 300-ml can sweetened condensed milk
- 2 tsp vanilla bean paste or seeds from 1 pod
- 1 cup whipped cream, for serving
- 1⁄4 cup toasted coconut shavings, for garnish
1 Preheat the oven to 350°F. Butter and flour a 9-inch square baking pan and line the bottom with parchment paper. In a large bowl, stir together the flour and baking powder; set aside.
2 In a stand mixer, beat the butter and sugar until fluffy; add the coconut extract. Add the eggs one at a time, beating well after each addition.
3 Add the flour mixture to the butter mixture in two additions, beating until just combined.
4 Scrape the batter into the prepared pan, smoothing the top. Bake until the top is golden and a cake tester inserted into the middle comes out clean, 27 to 30 minutes. Poke the cake all over with a bamboo skewer; let cool for 15 minutes.
5 In a medium bowl, stir together the 3.25% milk, coconut milk, condensed milk and vanilla bean paste. Pour half of the milk mixture over the top of the cake. Let the liquid absorb, then pour the remaining milk mixture overtop. Let the cake cool completely and refrigerate until ready to serve. Add a dollop of whipped cream and garnish with toasted coconut shavings after plating. It’s even better the next day!