Ingredients:

  • 300g cake flour
  • 300g granulated sugar
  • 10g baking powder
  • 3g salt
  • 170g unsalted butter, room temperature
  • 3 large whole eggs, room temperature
  • 2 large egg yolks, room temperature
  • 120g full-fat sour cream
  • 120ml whole milk
  • 15ml vanilla bean paste
  • 115g unsalted butter (for glaze)
  • 150g brown sugar, packed (for glaze)
  • 60ml whole milk (for glaze)
  • 100g unsweetened shredded coconut (for glaze)

Instructions:

  1. Preheat and Prep: Set your oven to 180°C (350°F). Grease your 9x13 pan with butter and line the bottom with parchment paper.
  2. Sift Dry Ingredients: Combine 300g cake flour, 300g sugar, 10g baking powder, and 3g salt in your mixer bowl. Whisk on low for 30 seconds to distribute.
  3. Incorporate the Fats: Add the 170g of room temperature butter in small chunks. Mix on low speed until the mixture looks like fine, damp sand.
  4. Whisk the Liquids: In a separate jug, whisk together 3 whole eggs, 2 yolks, 120g sour cream, 120ml milk, and 15ml vanilla bean paste.
  5. Emulsify the Batter: With the mixer on low, slowly pour half of the liquid mixture into the dry ingredients. Increase to medium speed for 1 minute to build structure.
  6. Final Addition: Scrape the bowl, then add the remaining liquid in two stages, mixing for 30 seconds after each. The batter should be thick, pale, and velvety.
  7. Bake the Sponge: Pour into the pan and bake for 30 minutes until the top springs back when touched lightly.
  8. Prepare the Glaze: While the cake bakes, melt 115g butter in a saucepan. Stir in 150g brown sugar and 60ml milk. Bring to a boil for 1 minute, then stir in 100g shredded coconut.
  9. The Final Crisp: Pour the warm glaze over the hot cake immediately after taking it out of the oven.
  10. Broil for Texture: Place the glazed cake under the broiler for 2-3 minutes until the coconut is toasted and sizzling.