Magic Cake turns into three layers when baked. The bottom layer is like ‘Fudge’, the middle layer is ‘Custard’, and the top layer is ‘Sponge’. I altered my ‘Magic Cake’ recipe to make this ‘Magic Cake with Coconut Sponge Top’, and you only need 1 mixing bowl as you don’t need to separate Eggs into Whites and Yolks. Coconut Sponge Top is created with Desiccated Coconut.

Cake Tin

18cm Round Cake Tin OR similar size Cake Tin
*Note: DO NOT use a Springform Cake Tin as the batter will leak

Ingredients

3 Eggs
1/2 cup Caster Sugar
90g Butter *melted and slightly cooled
1 teaspoon Vanilla Extract
1/2 cup Plain Flour *sifted
1/2 cup Desiccated Coconut
1 & 1/2 cups Milk *slightly warmed, 1 cup is 250ml
Icing Sugar for dusting

Method
  1. Preheat oven to 150℃. Grease a 18cm round cake tin with Butter OR line the base and sides with baking paper.
  2. Place Eggs and Caster Sugar in a mixing bowl, and beat until thick and pale. It takes time even using an electric mixer.
  3. Add slightly cooled melted Butter and Vanilla, and use a whisk to mix, then add Flour and Desiccated Coconut, and mix to combine. Add Milk and gently whisk until just combined.
  4. Pour the mixture into the prepared cake tin, and bake for 50 minutes OR until cooked through. The cake would be wobbly when cooked.
  5. Cool in the tin, then carefully transfer to a serving plate. This cake tastes better when cold. *Note: I dusted the Cake with Icing Sugar.