What kind of coconut milk should I use for this cake?

For the best flavor and creamy texture, it is highly recommended to use full-fat canned coconut milk. Avoid using the thinner, refrigerated coconut beverage often found in the dairy aisle, as it will not provide the same richness.

Can I make this Easy Coconut Condensed Milk Cake ahead of time?

Absolutely! This cake is one of those wonderful desserts that actually tastes even better the next day, as the flavors have more time to meld and deepen. Store it covered tightly in the refrigerator for up to 3-4 days.

How do I know when the coconut condensed milk cake is fully baked?

The cake is fully baked when the top appears golden brown and a wooden skewer or toothpick inserted into the center comes out clean, without any wet batter attached. Baking times can vary slightly depending on your oven.

Are there any variations I can try with this recipe?

Yes! You can add a touch of lime or lemon zest to the batter for a brighter flavor, or a splash of rum extract for an extra tropical kick. For a toasted coconut topping, lightly toast the shredded coconut in a dry pan before sprinkling on the warm cake.

Easy Coconut Condensed Milk Cake: Your New Favorite Dessert!

Name: Easy Coconut Condensed Milk Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Tropical
Ingredients: 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) whole milk (or evaporated milk); 1 can (13.5 oz) full-fat coconut milk; 1 cup all-purpose flour; ½ cup granulated sugar; 3 large eggs; 2 tablespoons unsalted butter, melted; 1 tablespoon baking powder; 1 teaspoon vanilla extract (optional); ½ cup shredded coconut, for garnish (sweetened or unsweetened)

Description

This incredibly easy coconut condensed milk cake is super moist, sweet, and bursting with tropical flavor, making it the perfect dessert for any occasion with minimal effort.

Ingredients

Scale

1 can (14 oz) sweetened condensed milk
1 can (12 oz) whole milk (or evaporated milk)
1 can (13.5 oz) full-fat coconut milk
1 cup all-purpose flour
½ cup granulated sugar
3 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon baking powder
1 teaspoon vanilla extract (optional)
½ cup shredded coconut, for garnish (sweetened or unsweetened)

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan or a 9-inch round cake pan.
Step 2: In a large mixing bowl, combine the sweetened condensed milk, whole milk, coconut milk, all-purpose flour, granulated sugar, eggs, melted butter, baking powder, and vanilla extract (if using).
Step 3: Whisk all ingredients together until the batter is smooth and well combined. The batter will be quite thin, which is normal for this type of cake.
Step 4: Pour the thin batter evenly into the prepared baking pan.
Step 5: Bake for 45-55 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven.
Step 6: Remove the cake from the oven and let it cool in the pan for about 15 minutes.
Step 7: Carefully invert the cake onto a serving platter or wire rack. While still warm, generously sprinkle with shredded coconut, allowing it to adhere to the cake.
Step 8: Allow the cake to cool completely before slicing and serving. This cake is also delicious chilled, and flavors deepen overnight.

Notes

For an extra rich flavor, toast the shredded coconut garnish lightly in a dry pan until golden before sprinkling. This cake is even better when chilled overnight, allowing the flavors to fully meld.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 35g
Sodium: 200mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 75mg

Description

Ingredients

Instructions

Notes

Nutrition

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