A light sponge split and soaked in coconut milk syrup, filled with a cooked condensed milk and coconut cream, then covered in coconut flakes and chilled.
You will need 24 cm springform tin · electric mixer · mixing bowls · sieve · saucepan · wooden spoon · jug · whisk · long serrated knife · offset spatula · wire rack
Heat the oven to 180°C. Grease a 24 cm springform tin, line the base with baking paper and dust the sides with flour.
Beat the eggs, castor sugar, butter and vanilla with an electric mixer for 4 to 5 minutes, until thick, pale and fluffy.
Sift the cake flour, baking powder and salt together. On low speed, add the flour mixture and milk in alternate batches, starting and ending with flour, and mix only until no dry streaks remain.
Pour the batter into the tin and bake for 45 to 50 minutes, until golden and a skewer pushed into the centre comes out clean. Cool in the tin for 15 minutes, then turn out onto a rack and cool completely.
Put the tin of condensed milk, the butter and the desiccated coconut in a saucepan over medium heat. Stir constantly for 8 to 10 minutes, until thick enough to pull away from the base of the pan.
Take the pan off the heat, stir in the cream until smooth, then leave to cool to room temperature.
Whisk the coconut milk, cold milk and half tin of condensed milk together in a jug until smooth. Do not heat it.
Slice the cooled sponge horizontally into two even layers with a long serrated knife. Clip the clean springform ring onto a serving plate and set the bottom layer inside it.
Spoon half the syrup slowly over the bottom layer, letting it soak in, then spread the cooled filling over it right to the edges.
Place the second layer on top, prick it all over with a fork and spoon over the remaining syrup, working from the centre to the edges.
Scatter the coconut flakes thickly over the top, cover with foil and refrigerate for at least 4 hours, ideally overnight. Release the ring and serve cold in slices.
https://www.saffarazzi.com/food/recipes/creamy-coconut-cake/