Coconut Condensed Milk Cake
Indulge in the luscious tropical flavors of this Coconut Condensed Milk Cake, a moist and tender dessert that's as easy to make as it is irresistible. Infused with creamy coconut milk and shredded coconut, this cake delivers a rich texture and a hint of tropical sweetness in each bite. What sets it apart is the sweetened condensed milk topping, poured over the warm cake to seep into every crevice, ensuring a melt-in-your-mouth finish. With simple pantry ingredients and just 15 minutes of prep time, this cake is perfect for casual gatherings or special occasions. A dusting of powdered sugar completes this decadent treat, making it both visually stunning and utterly delicious. Whether you're a coconut lover or simply craving something unique, this Coconut Condensed Milk Cake is sure to become a favorite!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 400 grams Sweetened condensed milk
- 120 ml Coconut milk
- 100 grams Shredded coconut
- 10 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round or square baking pan. Line the pan with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and the coconut milk in 2-3 additions, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the shredded coconut using a spatula to ensure even distribution throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the topping. In a small saucepan over low heat, warm the sweetened condensed milk (do not boil) to make it pourable.
Once the cake is out of the oven, let it cool for 10-15 minutes in the pan. Use a skewer to poke small holes all over the surface of the cake.
Slowly pour the warm sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely to room temperature.
Optional: Dust the top of the cake with powdered sugar before serving for an extra touch of sweetness.
Slice, serve, and enjoy your Coconut Condensed Milk Cake!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 49.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
