كيك جوز الهند

We whisk the eggs with the vanilla until the mixture becomes fluffy and doubles in volume

We gradually add the sugar while continuing to whisk until it dissolves and the mixture becomes light and creamy.

We gradually add the mixture of oil and melted vegetable ghee while continuing to whisk.

We mix the sifted flour with the coconut and baking powder in a separate bowl.

We add the flour mixture alternately with the milk to the wet mixture, mixing on low speed until combined.

We pour the batter into an appropriate baking pan.

We bake the cake on the middle rack of the oven at 180°C for 40 minutes or until the top becomes golden.

We remove the cake from the oven while it is hot and poke holes in it using a knife.

We mix the coconut milk with the sweetened condensed milk in a bowl.

We soak the hot cake with the milk mixture until fully absorbed.

We decorate the top with grated coconut, half toasted and half white.

We serve the cake after it absorbs the liquid and cools slightly.

Important Tips We toast half of the coconut in a pan over low heat without oil for a deeper flavor. The cake must be hot when soaked so that it absorbs the milk properly. It can be cooled completely for a result similar to “coconut tres leches cake.”