Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
Mix Wet Ingredients:
In a large bowl, whisk eggs and sugar until pale and fluffy. Add melted butter, sweetened condensed milk, and coconut milk. Mix until smooth.
Combine Dry Ingredients:
In another bowl, whisk flour, cocoa powder, baking powder, and salt.
Make the Batter:
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Add Coconut & Chocolate:
Fold in shredded coconut and chocolate chips if using.
Bake:
Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out mostly clean.
Baked Goods
Cool & Serve:
Let cake cool for 15 minutes before slicing. Serve warm or at room temperature.
Pro Tips for Best Results
Do not overmix the batter to keep the cake soft and fluffy.
Use full-fat coconut milk for richer flavor.
Add extra coconut on top before baking for a toasted finish.
Let the cake rest before slicing to allow flavors to settle.
Recipe Variations
Vanilla Coconut Version: Omit cocoa powder and add 2 teaspoons vanilla extract.
Ranges, Cooktops & Ovens
Caramel Delight: Drizzle dulce de leche or caramel sauce on top.
Nutty Twist: Add chopped pecans or walnuts for crunch.
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