Hot Milk Coconut Cake
Transport your taste buds to a tropical paradise with this Hot Milk Coconut Cake, a tender, moist dessert that combines classic baking techniques with the rich flavor of shredded coconut. This easy-to-make cake starts with a warm milk and butter mixture, which creates an incredibly soft texture that's perfect for soaking up the subtle sweetness of vanilla and coconut. The recipe comes together in just under an hour, making it an ideal treat for busy weeknights or special celebrations. The shredded coconut folded into the batter adds a delightful chewiness, while a suggested topping of extra coconut or a light glaze elevates its visual appeal. With its balanced sweetness, fluffy crumb, and irresistible aromatics, this coconut cake is sure to impress a crowd—serving up to 12 slices of tropical bliss! Perfect for dessert enthusiasts seeking a unique yet simple homemade cake recipe.
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Recipe Information
Ingredients
- 1.5 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 8 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, beat the sugar and eggs together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
Heat the milk and butter in a small saucepan over medium heat until the butter is fully melted and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.
Gradually add the dry ingredients to the sugar and egg mixture, mixing on low speed until just combined. Do not overmix.
Slowly pour the hot milk and butter mixture into the batter while mixing on low speed. The batter will be thin, which is normal.
Fold the shredded coconut into the batter until evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Top the cooled cake with additional shredded coconut or a light glaze for extra sweetness and presentation.
Nutrition Facts
Calories |
3606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 546.6 g | 199% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 343.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 454 mg | 35% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 992 mg | 21% | |
*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.
