Brazilian-Style Moist Coconut Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. In a medium bowl, whisk together the flour and baking powder. (5 minutes)

Recipe View In a large bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. Gently fold in the egg yolks until just combined. (10 minutes)

Recipe View Alternating between the flour mixture and orange juice, gently fold the dry ingredients into the wet ingredients, beginning and ending with the flour mixture. Be careful not to overmix. (5 minutes)

Recipe View Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 35-40 minutes. (40 minutes)

Recipe View Once the cake is baked, remove it from the oven and let it cool slightly for about 10 minutes. Use a fork or wooden skewer to poke holes all over the top of the cake, about 1 inch apart. (10 minutes)

Recipe View In a separate bowl, whisk together the milk, coconut milk, and sweetened condensed milk until well combined. Slowly and evenly pour the milk mixture over the cake, allowing it to soak in. (5 minutes)

Recipe View Sprinkle the top of the cake generously with shredded coconut. Cover and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture. (180 minutes)