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

Condensed Milk and Coconut Cake

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.

Course: Dessert
Cuisine: International
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Manuela Zangara

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

Instructions

  1. Grease and dust with flour a 22 cm – 9 inch spring form pan.
  2. Put all the ingredients in the bowl of an electric mixer and mix until well combined.
    Eggs, flour, and condensed milk in a bowl before mixing for the coconut cake.
  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.
    Freshly baked condensed milk and coconut cake cooling in the pan, golden on top.

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