Cotton Soft Coconut Cake Recipe

For the Cake:

• 4 large eggs, separated
• 100g (1/2 cup) granulated sugar
• 50ml (1/4 cup) vegetable oil
• 80ml (1/3 cup) coconut milk
• 1 teaspoon vanilla extract
• 90g (3/4 cup) cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 30g (1/4 cup) desiccated coconut (optional, for extra flavor)

For the Topping:

• 200ml (3/4 cup) heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon coconut extract
• 50g (1/2 cup) toasted shredded coconut (for garnish)

Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 150°C (300°F). Line a round cake pan with parchment paper.
2. In a large bowl, whisk together egg yolks, sugar (reserve 2 tablespoons for later), vegetable oil, coconut milk, and vanilla extract until well combined.
3. Sift in cake flour, baking powder, and salt. Gently fold until the batter is smooth.

Step 2: Make the Meringue

1. In a separate clean bowl, beat egg whites with cream of tartar until frothy.
2. Gradually add the reserved sugar while beating until stiff peaks form.
3. Gently fold the meringue into the egg yolk mixture in three batches, being careful not to deflate the batter.

Step 3: Bake the Cake

1. Pour the batter into the prepared cake pan and tap lightly to remove air bubbles.
2. Bake in a water bath (place the cake pan in a larger pan filled with hot water) for 60 minutes, or until the cake is set and golden.
3. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Step 4: Prepare the Coconut Cream Topping

1. Beat heavy cream, powdered sugar, and coconut extract until soft peaks form.
2. Spread evenly over the cooled cake and sprinkle with toasted shredded coconut.

Serving & Storage

• Slice and serve immediately, or refrigerate for a chilled, creamy texture.
• Store in an airtight container in the fridge for up to 3 days.

This Cotton Soft Coconut Cake is a dream for coconut lovers—light, moist, and beautifully aromatic. Enjoy!