Cake or cupcake, coconut

Kayla Hoang’s selected coconut sheet cake layers coconut flavour through the batter, a milk soak and a cream-cheese topping. Sweetened shredded coconut gives the cake body, while toasted coconut supplies a crunchy finish.

Cake flour, shredded coconut, baking powder and table salt are whisked together. Granulated sugar, full-fat canned coconut milk, three egg whites, the selected canola oil and vanilla and coconut extracts are whisked separately before the two mixtures are combined.

The batter bakes in a sprayed rectangular pan. While the cake remains warm, a fork makes holes across its surface and a coconut-milk mixture with vanilla and coconut extracts is distributed over it; the cake then cools completely while absorbing the soak.

A portion of the topping’s coconut is toasted on a parchment-lined sheet. Cold cream cheese, sugar, coconut milk and coconut extract are whipped smooth, heavy cream is streamed in to form stiff peaks, and the remaining shredded coconut is folded through.

The topping is spread over the fully cooled cake just before serving, with the toasted coconut scattered over it. Slices are served immediately while the topping is still cold, contrasting its light, tangy texture with the soft soaked cake and toasted coconut.