Description
A light, elegant sponge cake soaked with a glossy chocolate-milk drizzle, layered with whipped cream and topped with toasted coconut and nuts.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine salt
- 3 large eggs, room temperature
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) whole milk, warm
- 1 tsp pure vanilla extract
- 1 (14 oz / 400 g) can sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (85 g) dark chocolate chips, melted
- 1 1/2 cups (360 ml) whipped cream, softly whipped
- 3/4 cup (60 g) sweetened shredded coconut, toasted
- 3/4 cup (85 g) chopped pecans or almonds, toasted
- Optional: finely grated citrus zest
Instructions
- Preheat the oven to 350°F (175°C). Butter and line a 9×13-inch pan.
- Whisk flour, sugar, baking powder, and salt in a bowl until blended.
- In a separate bowl, whisk eggs, melted butter, warm milk, and vanilla until glossy.
- Fold wet ingredients into dry until just combined; batter should be smooth.
- Pour batter into prepared pan and smooth the top. Bake for 22–28 minutes.
- While the cake bakes, warm the sweetened condensed milk and heavy cream in a saucepan over low heat until simmering; stir in melted dark chocolate until silky.
- When the cake is done, poke holes across the surface and slowly pour sauce over the cake.
- Allow to cool to room temperature, then spread whipped cream on top and add toasted coconut and nuts.
Notes
For maximum flavor absorption, let the hot cake sit for 10–15 minutes after pouring the sauce.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg