As you may know, my eldest daughter loves everything coconut at the moment, and she has a very sweet tooth (she took after her daddy in this). So she always wants something sweet in her school lunch box and I try to make something from scratch for her, so at least I know what she is eating. I usually bake muffins or cookies, but lately I have also added cake to the list. It actually takes much less time to make a simple cake than muffins and once it cools down, I slice it up and freeze the individual slices well wrapped in cling wrap. Like that, she can have a delicious portion of home-made cake in her lunch box without me having to make one daily. Today’s recipe is very easy and is made with condensed milk (get my recipe for home-made Condensed Milk here!) and flavoured with coconut. I came up with this recipe while trying to finish off a few leftovers and my kids liked it so much that they asked me to make it again… and again. Lucky for them (and for me) I had noted down the recipe, just in case, so I am able to make it again and share it with all of you! Enjoy!
Condensed Milk and Coconut Cake
A very easy and moist cake: Condensed Milk and Coconut Cake, perfect for your kid's lunch box!
- 250 gms – 9 oz. condensed milk
- 4 eggs
- 125 gms – 1 cup all purpose flour
- ½ tsp baking powder
- 50 gms – 3.5 tbsp butter melted
- 150 ml – 2/3 cup coconut milk
- 30 gms – 2 tbsp coconut flour or fine desiccated coconut
- 2 tbsp sugar
- 1 tsp coconut essence
- Icing sugar
Grease and dust with flour a 22 cm – 9 inch spring form pan.
Pour the batter into the prepared pan and bake in a pre heated oven at 180°C – 355°F for 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Let it cook down completely, then unmould it and dust it with icing sugar.