Sponge1 cup sifted flour1 1⁄2 teaspoon baking powder1⁄4 teaspoon salt5 eggs (separated)1 cup ordinary sugar1 teaspoon coconut essence1⁄3 cup milk60g butter (melted & cooled) 3 milk syrup-1 can evaporated milk1 can coconut milk1 can condensed milk Also needed-250ml fresh creamIcing sugar as needed1 tin crushed pineappleCoconut threads
1. Preheat oven to 180°C.2. Spray a 9×13inch pan or oven proof pyrex dish. 3. Combine flour, baking powder & salt in a bowl.4. Beat egg yolks & 3⁄4 cup of the sugar until pale yellow. 5. Add the coconut essence, melted butter and milk. Mix the flour & egg mixture till well combined.6. Whisk egg whites by gradually adding in the remainder 1⁄4 cup sugar. beat till soft peaks form.7. Gently fold the egg whites into batter until combined.8. Pour into pan, lightly spread evenly. 9. Bake for approx 20-25 minutues till done or when skewered, skewer comes out clean.10. Mix the 3 milk syrup in a sauce pan on stove till just heated through before cake is done.11. When the cake is done, poke holes with a skewer all over.12. Slowly pour ½ of the milk mixture over cake, and leave the other half to serve with cake.13. Open the can of crushed pineapple and spoon over cake with the syrup. 14. Allow mixture to seep in and refrigerate for a few hours.15. Whip the fresh cream with icing sugar to taste, till stiff. 16. Pipe or spoon onto cake.17. Lightly toast coconut threads.18. Sprinkle over cake and serve with a spoon and extra chilled milk syrup.
INFO & TIPS
Note: You can decorate how you wish. I used oven dried pineapple slices.