Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 4 large eggs
- 1 cup crushed pineapple (with juice)
- ½ cup coconut milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the filling/topping:
- 1 can (400 ml) sweetened condensed milk
- 1 cup coconut cream
- 1 cup shredded coconut (sweetened or unsweetened)
Optional frosting (whipped):
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the cake batter
- Preheat oven to 180°C (350°F).
- Grease and flour a baking pan (9×13 inch works well).
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter, oil, and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, pineapple (with juice), and coconut milk.
- Gradually mix in dry ingredients until just combined.
2. Bake
- Pour batter into the pan.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
3. Soak (this is the “dream” part)
- While the cake is still warm, poke holes all over it using a fork or skewer.
- Mix condensed milk + coconut cream.
- Pour evenly over the cake so it soaks in.
4. Add coconut topping
- Sprinkle shredded coconut evenly over the top.
5. Optional frosting
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread over the cooled cake for a light, creamy finish.
Chill & Serve
- Refrigerate for at least 2 hours (overnight is even better).
- Serve cold for the best flavor and texture.
Tips
- Toast the coconut lightly for extra flavor.
- Add a layer of pineapple chunks between cake and cream for more texture.
- This cake gets better the next day as it fully absorbs the liquid.