A delightful Magic Cake with Coconut Sponge that features a unique layered texture and rich coconut flavor.

Scale

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
In a mixing bowl, combine the shredded coconut and melted butter, stirring until the coconut is well coated. Set this mixture aside.
In another large bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and creamy. Add the vanilla extract and lukewarm milk, mixing until everything is well combined.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter in three additions.
Once the egg whites are incorporated, fold in the coconut mixture until evenly distributed.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired, and serve.

Keywords: Magic Cake, Coconut Sponge, Layered Cake, Dessert Recipe