At a glance
This nostalgic sheet cake comes together in about 50 minutes with a straightforward process: you whip eggs and sugar into a fluffy foam, fold in the milk and flour, then pour the thick batter onto a tray. The magic happens with the topping — you sprinkle a coconut-sugar mixture over the unbaked batter, bake until golden (around 30 minutes), and immediately pour cream over the hot cake to create that wonderfully crunchy, caramelized crust.
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Whip the egg foam
Preheat the oven to 180°C (350°F). Put the eggs and granulated sugar into the bowl of a stand mixer. Using the whisk attachment on high speed, beat until you get a light, fluffy, pale yellow foam.
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Add the milk, melted fat, and flour
Add the milk, the melted and slightly cooled shortening, and the plain (all-purpose) flour. Mix well.
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Spread the batter onto the tray
Stir the baking powder into the desiccated coconut, then mix it into the batter. You'll get a rather thick batter — pour it onto a baking tray lined with parchment paper and smooth the surface with a spatula or a table knife.
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How it went
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