Cream cake
Instructions:
Step 1: Preparing the Cake Batter
First, preheat the oven to 356°F (180°C). Then, grease a pan with butter and dust it with flour.
Next, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
In a large bowl, beat the egg yolks with the sugar until the mixture is light and fluffy.
Then, add the oil and vanilla extract, mixing well until fully combined.
Alternately add the milk and flour, mixing at low speed until the batter is smooth.
Gently fold the beaten egg whites into the batter, using a spatula and making soft, circular movements.
Add the baking powder and mix lightly.
Finally, pour the batter into the prepared pan and bake in the preheated oven for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Preparing the Topping
First, combine the condensed milk, heavy cream, and coconut milk in a medium saucepan.
Then, cook over medium heat, stirring constantly, until the mixture begins to thicken and pull away from the bottom of the pan.
Remove from heat and let it cool slightly before spreading over the cake.
Step 3: Assembling the Cake
Next, unmold the cake while it’s still warm and place it on a serving plate.
Then, pour the topping evenly over the cake.
Finally, sprinkle shredded coconut on top (optional) for a special finishing touch.
