Equipment Needed
- 8-inch round cake pan or 8×8 inch square baking pan
- Parchment paper
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
My process starts with the most important prep step: lining the pan. I take an 8-inch round pan and place a circle of parchment paper in the bottom. This cake is sticky, and the parchment is your best friend for a clean release. I also give the sides a very light spray with cooking spray. Then, I separate my eggs. I’m careful to get not a single speck of yolk in the whites, as any fat can prevent them from whipping up properly. I let the whites sit on the counter in my mixing bowl to come to room temperature while I prepare the rest.
In a large bowl, I combine the entire can of sweetened condensed milk with all three cups of shredded coconut. I stir with a spatula at first, then I get in there with my clean hands. I mix and knead it for a good minute or two until every single strand of coconut is thoroughly coated and the mixture looks like a thick, sticky, cohesive dough. It will hold together when squeezed. This step is oddly satisfying. I then press this coconut mixture firmly and evenly into the bottom of my prepared pan, creating a compact base layer.
Now, for the only “technical” part: whipping the egg whites. Using my electric mixer with a clean whisk attachment, I beat the room-temperature egg whites on medium-high speed until they form stiff, glossy peaks. This means when I lift the beaters, the peaks stand straight up and don’t flop over. This can take 3-5 minutes. I’ve learned not to rush this; properly whipped whites are what lift the cake and give it a tender texture. Once they’re ready, I use my spatula to gently fold the whipped egg whites into the coconut mixture in the pan.(See the next page below to continue…)