Ingredients
Scale
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- ½ cup caramel sauce (store-bought or homemade)
- Toasted coconut flakes for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, mix the sweetened condensed milk, evaporated milk, and half of the caramel sauce in a bowl.
- Once the cake is done, let it cool for about 10 minutes. Poke holes all over the top with a fork.
- Slowly pour the milk mixture over the cake, allowing it to soak in. Let the cake cool completely, then refrigerate for at least 2 hours or overnight.
- Before serving, top with toasted coconut flakes and drizzle the remaining caramel sauce over the cake.
- Prep Time: 20
- Cook Time: 30