Coconut Cake

INGREDIENTS

• 4 eggs
• 1 1/2 cup sugar
• 3 1/2 ounce butter, at room temperature
• 26 tablespoons coconut milk, divided
• 1 1/2 cup flour

• 1 cup whole milk, divided
• 1 tablespoon baking powder
• 1 3/4 cup sweetened condensed milk
• 3/4 cup grated coconut, for garnish

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Separate the egg yolks from the egg whites. Store the whites in the refrigerator.
3. In a bowl, add sugar, butter, and egg yolks. Beat until the mix is smooth and fluffy.
4. Add 13 tablespoons of coconut milk, then mix.
5. Add flour and mix until incorporated. Stir in 1/2 cup of whole milk.
6. In another bowl, beat the egg whites to a stiff peak. Gently fold the whites into the previous bowl's mixture.
7. Add the baking powder and mix well.
8. Grease and flour a baking pan. Pour mixture into the pan.
9. Bake for 30 minutes.
10. While the cake is baking, prepare the topping. Pour sweetened condensed milk into a bowl. Mix in the remaining 1/2 cup of milk, as well as the 13 tablespoons of coconut milk.
11. When the cake is ready, remove from oven. While cake is still hot, pierce the top with a fork several times, and pour the topping over the cake.
12. Garnish with grated coconut.