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–+ servings
Creamy Coconut Cake

Creamy Coconut Cake

Discover the ultimate Creamy Coconut Cake a simple blend of milks for a soft creamy texture perfect for any occasion Easy to make and deliciously comforting
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 395 g sweetened condensed milk
  • 250 ml whole milk
  • 250 ml coconut milk canned, full-fat is best
  • 130 g all-purpose wheat flour
  • 100 g granulated sugar
  • 3 large eggs
  • 45 g melted butter plus extra for greasing

Equipment

  • Blender
  • Loaf pan or 8-inch square baking dish
  • Rubber spatula
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. In a blender, combine the sweetened condensed milk, whole milk, coconut milk, eggs, sugar, flour, and melted butter.
  3. Blend for about 60 seconds until the mixture is smooth and creamy.
  4. Lightly grease your baking pan with melted butter or non-stick spray, optionally lining it with parchment paper.
  5. Pour the batter into the prepared pan and bake for 40 to 50 minutes until golden brown and a toothpick comes out clean.
  6. Let the cake cool completely in the pan on a wire rack before unmolding.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 90mgPotassium: 120mgFiber: 0.5gSugar: 15gVitamin A: 150IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For a dairy-free version, use almond or oat milk with a dairy-free condensed milk alternative. Experiment with adding lemon zest for a citrus twist or chocolate for a marbled effect. Store the cake in the refrigerator for up to 4-5 days, or freeze slices for later use. Be sure to let your refrigerated ingredients come to room temperature for the best texture.
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