Baking · English

Coconut Milk Cake

Coconut milk cake

Hi everyone,

Today I have a wonderful recipe that I love. It is my mom’s recipe that I changed a little bit: a coconut cake! I remember my mom making this cake for me and my sisters when we were little girls. She wrapped every single piece in aluminum foil to keep it moist, which is very good. If you want to take this cake for a picnic or put it in your lunch box, the piece will never dry out 😉.

But I changed my mom’s recipe a little bit. She uses whole milk in the cake batter and I used coconut milk. Sometimes she moistened the cake with homemade simple syrup and adds shredded coconut on top and that’s it. So, instead of the simple syrup, I made a sauce using sweetened condensed milk, whole milk and coconut milk, which reminds me of a tres leches cake and then, I pour it in the cake and sprinkled the top with shredded coconut. Oh my gosh!!!

It turned out so delicious! My husband and my son prefer chocolate cake, and they actually love this cake! So it was a hit!!!

For me, this is a wonderful cake to make for summer. Don’t you think coconut and Summer are a great combination? Well, I love coconut. Maybe it is because I’m from a tropical country, LOL ☀.

I hope you like today’s recipe.

Fabi 😘

Ingredients cake:

3 eggs

1 ½ cup sugar

2 tablespoons coconut oil or canola oil

1 cup coconut milk

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened shredded coconut + more for decorating

1/2 teaspoon coconut extract (you can use vanilla extract, but I recommend coconut, to intensify the flavor in the cake)

Coconut milk cake1

Sauce ingredientes:

1/2 can sweetened condensed milk

1/4 cup (2 oz/60ml) whole milk or 2%

1/3 cup (2.5 oz/75 ml) coconut milk

Prepare cake:

  • Preheat oven to 350F.
  • Grease and flour a 9×13 inch cake pan.
  • In a medium bowl, sift flour, baking powder and salt. Set it aside.
  • Using an electric mixer, beat eggs until fluffy and double in volume.
  • Add sugar and beat at medium-high speed for 2 minutes.
  • Change speed to low and add coconut oil and coconut extract.
  • Add shredded coconut and flour and mix just until combined. Do not overmix.
  • Add coconut milk: do not use the mixer, mix with a spatula until it incorporates well into the batter.

Coconut milk cake6

  • Place batter into a prepared cake pan.

Coconut milk cake7

  • Bake for about 30 minutes or until inserted tooth pick comes out clean.

Coconut milk cake8

  • Let it cool for about 10-15 minutes before pouring sauce.

*Meanwhile prepare sauce:

  • Place all ingredients into a measuring cup and mix well.
  • Using a fork, make several holes on the cake.
  • Pour the sauce over the cake.

Coconut milk cake10

  • Cake will absorb the sauce and it will be very moist.

Coconut milk cake11

  • Sprinkle with shredded coconut.

Coconut milk cake12

  • Cover the cake pan with aluminum foil and place in the refrigerator for a minimum of 6 hours up to overnight. Just slice the cake after it is completely chilled.

IMG_8711 (3)

* The colder the cake stays, the more it absorbs the sauce!

** If you prefer, you can use the remaining condensed milk and prepare more sauce, and after you cut the cake, place more sauce over it and serve immediately.

**Enjoy! 😋

Coconut milk cake15

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😍.

Coconut Milk Cake

  • Servings: 16
  • Time: 1 hour 10 minutes + 6 hours refrigerating
  • Difficulty: easy
  • Print

Coconut milk cake

Ingredients cake:

3 eggs

1 ½ cup sugar

2 tablespoons coconut oil or canola oil

1 cup coconut milk

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened shredded coconut + more for decorating

1/2 teaspoon coconut extract (you can use vanilla extract, but I recommend coconut, to intensify the flavor in the cake)

Prepare cake:

  • Preheat oven to 350F.
  • Grease and flour a 9×13 inch cake pan.
  • In a medium bowl, sift flour, baking powder and salt. Set it aside.
  • Using an electric mixer, beat eggs until fluffy and double in volume.
  • Add sugar and beat at medium-high speed for 2 minutes.
  • Change speed to low and add coconut oil and coconut extract.
  • Add shredded coconut and flour and mix just until combined. Do not overmix.
  • Add coconut milk: do not use the mixer, mix with a spatula until it incorporates well into the batter.
  • Place batter into a prepared cake pan.
  • Bake for about 30 minutes or until inserted tooth pick comes out clean.
  • Let it cool for about 10-15 minutes before pouring sauce.

Sauce ingredientes:

1/2 can sweetened condensed milk

1/4 cup (2 oz/60ml) whole milk or 2%

1/3 cup (2.5 oz/75 ml) coconut milk

  •  Place all ingredients into a measuring cup and mix well.
  • Using a fork, make several holes on the cake. Pour the sauce over the cake.
  • Sprinkle with shredded coconut.
  • Cover the cake pan with aluminum foil and place in the refrigerator for a minimum of 6 hours up to overnight. Just slice the cake after it is completely chilled.

* The colder the cake stays, the more it absorbs the sauce! ** If you prefer, you can use the remaining condensed milk and prepare more sauce, and after you cut the cake, place more sauce over it and serve immediately.

**Enjoy! ☺

https://wordpress.com/post/fabirecipes.wordpress.com/5392

 

 

 

 

 

 

 

 

 

 

 

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