Ingredients
Equipment
Method
Bake the fluffy cake
- Preheat the oven to 350°F and grease a 9x13 baking dish.
- Whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Beat the egg yolks with granulated sugar until pale, about 3 minutes.
- Add the coconut milk and vanilla to the yolk mixture and stir until smooth.
- Fold the flour mixture into the yolks until no dry streaks remain, using gentle strokes.
- Beat the egg whites until stiff peaks form, then gently fold them into the batter to keep the airiness.
- Pour the batter into the greased 9x13 baking dish and bake at 350°F for 30 minutes, until the center springs back lightly.
Soak and chill
- While the cake cools, combine the sweetened condensed milk, evaporated milk, and rum or pineapple juice until smooth.
- Pierce the cooled cake all over with a fork so the liquid can soak in evenly.
- Pour the milk mixture evenly over the top, letting it soak through the whole cake.
- Refrigerate for at least 2 hours, until set and scoopable.
Assemble and serve
- Whip the heavy cream with powdered sugar until stiff peaks form, holding a thick, glossy shape.
- Spread or pipe the whipped cream onto the cooled cake.
- Top with toasted coconut flakes and fresh pineapple chunks for a tropical finish.
- Serve chilled for clean slices and the best soaked texture.
Notes
For clean, sliceable portions, chill the cake until the soak is fully set (at least 2 hours, up to 24 hours). Store covered in the refrigerator for up to 4 days; freezing is not recommended because the soaked texture can change after thawing. If you want a dairy-free twist, swap the whipped topping for a coconut-cream whipped alternative while keeping the soak mixture as written.