Ingredients
Equipment
Method
Bake the fluffy cake
- Preheat oven to 350°F and lightly grease a 9x13 baking dish.
- Whisk together all-purpose flour, baking powder, and salt.
- Beat egg yolks with granulated sugar until pale, about 3 minutes.
- Beat in coconut milk and vanilla extract until combined.
- Fold the flour mixture into the yolks mixture until no dry streaks remain.
- Beat egg whites until stiff peaks form, then gently fold into the batter to keep it airy.
- Pour batter into the greased 9x13 baking dish and bake for 30 minutes, until the center springs back.
Soak and chill
- While the cake cools, combine sweetened condensed milk, evaporated milk, and rum or pineapple juice.
- Pierce the cooled cake all over with a fork.
- Pour the milk mixture evenly over the cake so it soaks through the surface.
- Refrigerate for at least 2 hours to let the cake fully absorb the milk mixture.
Add whipped topping and serve
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread or pipe the whipped cream onto the cooled cake.
- Top with toasted coconut flakes and fresh pineapple chunks.
- Serve chilled.
Notes
For the best soak, pierce the cake thoroughly while it is fully cooled, then pour the milk mixture slowly so it absorbs evenly. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the whipped topping and soaked texture can break down. For a lighter option, use half the heavy cream and replace the rest with full-fat coconut cream for a coconut-forward, lower dairy swap.