Chilled Coconut Cake

In a stand mixer or bowl, beat the eggs, oil, and sugar until the mixture lightens and forms a fluffier cream.

Fold in the coconut milk to the beaten mixture, mixing briefly to combine.

Sift the all-purpose flour and baking powder over the batter, ensuring all dry ingredients are incorporated until you achieve a smooth batter without lumps.

Pour the batter into a greased pan and bake in a preheated oven at 350ºF (180ºC) for approximately 30 minutes.

While the cake bakes, prepare the soaking syrup by mixing coconut milk, cow's milk, a splash of vanilla, and sugar.

Remove the cake from the oven and let it cool completely.

Once the cake is cool, use a fork to poke several holes all over the surface.

Drizzle the prepared soaking syrup over the cake, adding it gradually and waiting for each portion to be absorbed before adding more, to ensure it becomes very moist.

Cover the entire cake with creamy dulce de leche of your choice.

Finish by sprinkling shredded dried coconut over the dulce de leche topping.

Refrigerate the cake for about 4 hours before serving so it becomes thoroughly chilled and firm.