Condensed Milk and Coconut Cake

Name: Condensed Milk and Coconut Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 250 g – 9 oz condensed milk; 4 eggs; 125 g – 1 cup all-purpose flour; ½ tsp baking powder; 50 g – 3½ tbsp butter (– melted); 150 ml – ⅔ cup coconut milk; 30 g – 2 tbsp coconut flour (OR fine desiccated coconut); 2 tbsp sugar; 1 tsp coconut essence; Icing sugar (– for dusting)

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Moist, tender, and easy to make, this Condensed Milk and Coconut Cake combines creamy richness with subtle coconut flavour. It’s ideal for everyday baking or as a sweet weekend treat.

Slice of moist condensed milk and coconut cake topped with icing sugar on a white plate.

My eldest daughter is all about coconut these days, and she definitely takes after her daddy when it comes to having a sweet tooth. She loves bringing something homemade in her lunch box, so I try to bake a little treat each week. It makes me happy knowing what she’s eating, and it adds a bit of love to her school day.

I used to make muffins or cookies most of the time, but lately I’ve been turning to cakes instead. They’re actually quicker to put together, and once the cake has cooled, I slice and wrap each piece in cling film before freezing. Every morning, I take one out, pop it into her lunch box, and by lunchtime, it’s perfectly soft and ready to enjoy.

This Condensed Milk and Coconut Cake is one of her absolute favourites. I came up with it while using up some leftover homemade condensed milk I had in the fridge, and the girls loved it so much they kept asking me to bake it again. Luckily, I had written everything down, and now I can share it with you too.

Why This Easy Homemade Coconut Cake Always Wins Hearts

Quick to prepare with simple pantry staples, perfect for busy days when you still want to bake.
Keeps fresh longer than many other sponge-style desserts with condensed milk.
Adaptable base for adding lemon zest, nuts, or a handful of chocolate chips.

Key Ingredients for Condensed Milk and Coconut Cake

Condensed Milk

This is what gives the cake its sweetness and rich, creamy flavour. It keeps the crumb soft for days and adds a beautiful golden colour when baked.

Coconut Milk

Adds moisture and a subtle coconut aroma. I always stir it well before measuring to make sure the cream and liquid are evenly mixed.

Butter

Melted butter adds richness and a gentle buttery taste. I prefer using unsalted butter so the cake’s sweetness stays balanced and not overly sweet.

Coconut Flour or Fine Desiccated Coconut

Adds texture and a boost of coconut aroma. It also helps the cake hold its shape while keeping a delicate crumb.

Find the complete list with measurements in the recipe card below.

How to Make Condensed Milk and Coconut Cake

Step 1: Grease and dust with flour a 22 cm – 9 inch spring form pan.

Step 2: Put all the ingredients in the bowl of an electric mixer and mix until well combined.

Step 3: Pour the batter into the prepared pan and bake in a preheated oven at 180°C – 355°F for 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 4: Let it cool down completely, then unmould it and dust it with icing sugar.

Whole condensed milk and coconut cake dusted with icing sugar, placed on a glass plate with a coconut beside it.

Frequently Asked Questions

Can I use fresh coconut milk for my Condensed Milk and Coconut Cake recipe?

Yes. Homemade or canned coconut milk both work well in this recipe. If it’s thick or separated, give it a good stir before adding so the cream and liquid mix evenly. Fresh coconut milk can have a stronger flavour, which makes the cake even more fragrant.

How do I know when the cake is ready?

The top should be golden and springy to the touch. A skewer inserted in the centre should come out clean or with a few crumbs.

Can I use desiccated coconut instead of coconut flour?

Yes, fine desiccated coconut works very well and gives a slightly firmer texture. Avoid coarse shreds, as they can make the cake uneven.

What size pan should I use?

A 22 cm – 9 inch springform pan is ideal. It lets the cake rise evenly and makes unmoulding easy once cooled. If you use a smaller pan, increase the baking time slightly and check with a skewer before removing from the oven.

Extra Help from the Kitchen

Check Oven Temperature – Use an oven thermometer if possible, as even small temperature differences can affect baking time and texture.

Line the Base – Place a circle of baking paper on the bottom of the pan to make unmoulding easier and prevent the cake from sticking.

Avoid Opening the Oven Too Early – Wait until at least 30 minutes have passed before checking the cake, so it doesn’t collapse from a sudden drop in temperature.

Cool on a Rack – Once the pan is cool enough to touch, transfer the cake to a wire rack to stop the base from steaming and turning soggy.

Close-up of a slice of condensed milk and coconut cake.

Variations and Twists

Add Lemon Zest for Freshness – Stir in one tablespoon of finely grated lemon zest to balance the sweetness and give a light, citrusy lift to the cake.

Chocolate Chip Coconut Cake – Fold in half a cup of dark or milk chocolate chips before baking for a richer, dessert-style version.

Toasted Coconut Topping – Sprinkle toasted desiccated coconut over the top after baking for a light crunch and stronger coconut aroma.

Coconut Almond Cake – Replace two tablespoons of flour with ground almonds for a slightly denser texture and a delicate nutty taste.

Mini Coconut Cakes – Divide the batter into a muffin tray for single-serve cakes. Bake for about 20 minutes or until a skewer comes out clean.

Storage and Shelf Life

Store the cake in an airtight container at room temperature for up to 3 days. If the weather is warm, keep it in the fridge, where it will stay fresh for about 5 days. Bring the slices back to room temperature before serving for the best texture.

For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. The cake keeps well in the freezer for up to 2 months. Defrost at room temperature or warm briefly in the microwave before serving.

Dessert Ideas for Your Next Baking Day

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