Ingredients
For the Cake
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3 Large eggs
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1 cup Granulated sugar
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1/2 cup Vegetable oil
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1 cup Whole milk
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2 cups All-purpose flour
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1 tbsp Baking powder
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1 tsp Vanilla extract
For the Custard Filling
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2 cups Milk
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1/2 cup Sugar
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2 tbsp Cornstarch
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2 Egg yolks
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1 tsp Vanilla extract
For the Topping
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1/2 cup Apricot jam or honey (for glazing)
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1/2 cup Shredded coconut
Instructions
1. Bake the Sponge
Preheat your oven to 180°C. In a large bowl, whisk eggs and sugar until pale and fluffy. Gradually add the oil, milk, and vanilla. Sift in the flour and baking powder, folding gently until smooth. Pour into a greased 9-inch round pan and bake for 30–35 minutes. Let it cool completely.
2. Prepare the Filling
In a saucepan, whisk milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens into a heavy cream. Remove from heat, stir in vanilla, and let it cool.
3. Assemble the Cake
Once the cake is cool, slice it horizontally in half. Spread the thick custard filling evenly over the bottom layer, then place the second layer on top.
4. The Finish
Warm the jam or honey slightly and brush it generously over the top and sides of the cake. This acts as the “glue” for your coconut. Sprinkle the shredded coconut over the entire cake until it is well-coated.
Pro Tip: Chill the cake for at least 2 hours before serving. This allows the custard to set and makes the sponge extra moist!