A soft, creamy, melt-in-your-mouth milk cake covered in coconut and topped with shredded white chocolate — this dessert is pure perfection! Light, moist, and elegant, it’s the kind of cake that makes everyone ask, “Where did you buy this?” even though it’s incredibly easy to make at home.
Ingredients
For the Cake
4 eggs (separated into whites + yolks)
1 cup (200 g) sugar
1 cup (240 ml) milk
1 cup (120 g) all-purpose flour
1 tsp vanilla extract
1 tbsp baking powder
Topping
1 cup (240 ml) heavy cream or whipping cream
½ cup (100 g) sugar
1 cup shredded coconut
1 cup grated white chocolate
Instructions
- Prepare the batter
- Separate the egg whites and yolks into two bowls.
- Beat the egg whites until stiff peaks form. Set aside.
- In another bowl, whisk the egg yolks with sugar until pale and creamy.
- Add the milk and vanilla, mixing well.
- Add the flour and baking powder, whisking until smooth.
- Gently fold the beaten egg whites into the batter—do not overmix; this keeps the cake soft and fluffy.
- Bake the cake
- Pour the batter into a greased 20–22 cm (8–9 inch) cake pan.
- Bake at 170°C (340°F) for 35–45 minutes, or until golden and a toothpick comes out clean.
- Let the cake cool completely.
- Prepare the topping
- Whip the heavy cream with sugar until thick and fluffy.
- Spread it evenly over the top and sides of the cooled cake.
- Coat the sides completely with shredded coconut.
- Sprinkle a generous layer of grated white chocolate on top.
- Chill & Serve
Refrigerate for 1–2 hours for best texture.
Slice and enjoy the creamy, cloud-soft goodness!