• Cooking Time: 50 min
  • Servings: 30 pieces/slices
  • Preparation Time: 80 min


  • For the Sauce
  • 1 can condensed milk
  • 1 can regular milk (use the condensed milk can)
  • 1 cup coconut milk
  • For the cake
  • 5 eggs separated
  • 2 cups granulated sugar
  • 1 cup milk
  • 2 cups flour
  • 1 tbsp. baking powder
  • 1 small package of Coconut Flakes


  • For the sauce
  • Stir all together in a bowl and set aside.
  • For the cake
  • Preheat the oven at 350 F
  • Prepare a 9″ by 13″ rectangular cake pan
  • Beat the egg whites until foamy
  • Mix in the egg yolks and sugar
  • Continuing beating, add the milk
  • For last, mix in the flour and baking Powder
  • Bake for 50 min.
  • When is baked, take the cake from the oven and right away, (while still hot, still in the pan) cover the cake with the sauce.
  • Very slowly, letting the cake absorb all the liquid.
  • Place in the freezer overnight, still in the baking pan.
  • Next day take out the cake and cut it into squares or the size desired.
  • Roll the pieces on coconut flakes
  • Wrap and fold in foil.
  • Can be served right away or leave in the freezer or refrigerator until is time to serve


The best summer cake. For picnic, birthdays, bbq or just an afternoon snack.

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