This viral sensation cake has captivated home bakers worldwide with its incredibly simple preparation and stunning results. Featuring tender chocolate and vanilla layers separated by creamy coconut filling and topped with rich chocolate glaze, this recipe delivers bakery-quality dessert with minimal effort. The secret lies in the quick baking technique that creates perfectly moist layers in just 10 minutes, making it the perfect weekly treat that everyone will request again and again.
Ingredients
For the Cake:
- Eggs – 4 large
- Sugar – 150g / ¾ cup
- Milk – 100ml / ⅓ cup + 1 tbsp
- Vegetable oil – 100ml / ⅓ cup + 1 tbsp
- Baking powder – 5ml / 1 tsp
- Wheat flour – 200g / 1⅔ cups
- Cocoa powder – 15ml / 1 tbsp
For the Cream:
- Milk – 400ml / 1⅔ cups
- Sugar – 120g / ⅔ cup
- Cornstarch – 45ml / 3 tbsp
- Additional milk – 100ml / ⅓ cup + 1 tbsp
- Coconut flakes – 100g / 1 cup
For the Glaze:
- Sugar – 60ml / 4 tbsp
- Cocoa powder – 45ml / 3 tbsp
- Milk – 100ml / ⅓ cup + 1 tbsp
- Butter – 70g / 5 tbsp
Instructions
- Prepare the base batter: Preheat oven to 180°C / 350°F. In a large bowl, whisk together eggs and sugar until light and fluffy. Add milk, vegetable oil, and baking powder, mixing well.
- Add flour: Gradually fold in wheat flour until you have a smooth, lump-free batter.
- Create two batters: Divide the batter into two equal portions. Add cocoa powder to one portion and mix until you have chocolate batter, leaving the other portion as vanilla batter.
- Layer and bake: Grease a 20×30cm baking pan. Spread the vanilla batter evenly in the bottom, then carefully layer the chocolate batter on top. Bake for 10 minutes until set but still tender.
- Make the cream: While cake bakes, heat 400ml milk with sugar in a saucepan over medium heat. In a small bowl, whisk cornstarch with the remaining 100ml cold milk until smooth.
- Thicken the cream: When the milk mixture is hot, slowly whisk in the cornstarch mixture. Cook while stirring constantly until thickened to pudding consistency. Remove from heat and stir in coconut flakes.
- Assemble layers: Remove cake from oven and immediately spread the hot coconut cream evenly over the surface. The cream will set as it cools.
- Second bake: Return the cake to the oven and bake for an additional 30 minutes until the top is golden and set.
- Prepare the glaze: In a small saucepan, combine sugar, cocoa powder, and milk. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens slightly. Remove from heat and whisk in butter until smooth and glossy.
- Final assembly: Allow cake to cool completely, then pour the chocolate glaze evenly over the top. Refrigerate for 30 minutes to set before serving.
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Nutrition per serving: Calories: 310, Protein: 6g, Carbs: 45g, Fat: 12g, Fiber: 2g
Why This Recipe Is Good for You
This delightful layered cake offers more than just incredible taste – it provides several nutritional benefits that make it a worthwhile occasional treat. The eggs contribute high-quality protein and essential nutrients like choline for brain health, while the milk in both the cake and cream provides calcium and vitamin D for strong bones and teeth.
Coconut flakes add healthy medium-chain fatty acids that can support metabolism and provide sustained energy. The cocoa powder contains flavonoids and antioxidants that may support heart health and cognitive function. Unlike many commercial cakes loaded with artificial ingredients, this homemade version allows you to control the quality of ingredients while creating a dessert that brings joy and satisfaction. The balanced combination of carbohydrates and fats provides energy, while the moderate portion size makes it a reasonable indulgence when enjoyed as part of a balanced diet.