Bring the eggs to room temperature. Line the baking pan with parchment paper. Preheat the oven to 180℃.
Put the eggs and sugar in a bowl and use an electric mixer to beat them until thickened.
Sift the cake flour into the batter and mix with a rubber spatula until no longer powdery.
Add the coconut milk and mix until evenly blended.
Pour the batter into the cake pan. Tap the bottom of the pan to remove any large bubbles. Reduce the heat to 160℃ and bake for about 40 minutes.
When a toothpick or skewer inserted into the center comes out clean, it's ready. Quickly cover the top with plastic wrap, flip over, and let cool.
When it has cooled, cut into 3 layers. Heat the syrup in the microwave and let cool.
To make the cream: In a bowl, whip the heavy cream and sugar until peaks form. Add the coconut milk and thoroughly mix.
Spread the syrup over the layers of cake, then sandwich the cream between the slices. Decorate as you like. Sprinkle with coconut and powdered sugar.
If you make it in a 15-cm cake pan, it will turn out looking very voluminous.
Story Behind this Recipe
I went to Hawaii for my honeymoon and ate a really delicious coconut cake in the cafe of the hotel. I made it at home for my own 27th birthday!
Since coconut milk is on the oily side, I wanted to try making this cake without adding any oil. When adding the coconut milk into the batter, feel free to add a tablespoon of vegetable oil, if you like.