Serves 12 to 16 (makes two 8-inch cakes). Note: This recipe calls for 8 eggs, divided, with 4 yolks in the cake, and the remaining 4 in the custard. Coconut milk is found in the Asian foods aisle at ...

This coconut sponge cake is rich, moist, and full of coconut flavor—just like something your auntie would make for Easter lunch. Made with coconut milk and shredded coconut, it delivers that bold, ...