Craving something sweet, moist, and packed with coconut flavor? This coconut cake with condensed milk is your ticket to dessert heaven. Combining the richness of condensed milk with the tropical vibe of coconut, this cake is a guaranteed crowd-pleaser.
Why This Recipe Works
- The condensed milk adds a creamy, rich texture that makes the cake incredibly moist.
- Using both coconut milk and shredded coconut ensures a double dose of coconut flavor in every bite.
- The simple syrup made with coconut milk keeps the cake moist for days.
- It’s versatile – perfect for birthdays, holidays, or just because you deserve a treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1 cup shredded coconut
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your 9-inch cake pan with butter and lightly dust it with flour to prevent sticking. This ensures your cake will come out perfectly without any mishaps.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and baking soda. This step is crucial for ensuring your cake rises evenly and has the perfect texture.
Cream the Butter and Sugar
Using an electric mixer, cream the softened butter and sugar until light and fluffy. This usually takes about 3 minutes. The fluffier your mixture, the lighter your cake will be.
Add the Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract, coconut milk, and condensed milk. Mix until just combined to avoid overworking the batter, which can lead to a dense cake.
Bake to Perfection
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra coconutty flavor, toast the shredded coconut before adding it to the batter. This enhances the coconut’s natural sweetness and adds a slight crunch. If you’re in a hurry, you can use a boxed cake mix as a base and just add the coconut milk, condensed milk, and shredded coconut to it. Always let your cake cool completely before frosting to prevent the frosting from melting.
Recipe Variations
- Add a layer of pineapple jam between the cake layers for a tropical twist.
- Substitute the vanilla extract with almond extract for a nuttier flavor.
- Top the cake with a cream cheese frosting for a tangy contrast to the sweet cake.
- Mix in some lime zest to the batter for a citrusy kick.
Frequently Asked Questions
Can I use light coconut milk instead of full-fat?
Yes, you can use light coconut milk, but the cake might not be as rich and moist. Full-fat coconut milk adds a creamier texture and more pronounced coconut flavor.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Make sure it’s covered well to prevent it from drying out.
Can I make this cake gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Keep in mind that the texture might be slightly different.
Summary
This coconut cake with condensed milk is a moist, flavorful dessert that’s perfect for any occasion. With its rich coconut flavor and creamy texture, it’s sure to become a favorite.
