Coconut Condensed Milk Cake

Coconut Condensed Milk Cake


Servings 4
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.5 based on 53 ratings.


  • 3.5 Tbsp Butter melted
  • 2/3 cups Coconut Milk
  • 4 Eggs
  • 2 tbsp Sugar
  • 1/2 tsp Baking Powder
  • 2 tbsp Coconut Flour 
  • 1 Condensed Milk (250 Grams, 9 Oz)
  • 1 cup Plain Flour
  • 1 tsp Icing Sugar

Nutrition Information

Qty per
147g serve
Qty per
Energy 346cal 236cal
Protein 4.82g 3.28g
Fat (total) 17.4g 11.9g
 - saturated 14.1g 9.6g
Carbohydrate 40g 27g
 - sugars 27g 19g
Dietary Fibre 4.53g 3.08g
Sodium 208mg 142mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Coconut Condensed Milk Cake is not so much a sponge, but a fairly heavy and dense type of cake…

Our Coconut Condensed Milk Cake is pretty close to a pound cake. And considering the ingredients, you can see why it is hard for this cake to be light and fluffy.

But just because it might be a little denser than the usual cake, doesn’t mean it isn’t delicious! I don’t think this cake needs any icing, it is just lovely cut into small slices with a splash of icing sugar on top, or just a little butter.

It also makes a delicious pudding. Serve it hot from the oven with a scoop of vanilla ice cream or double cream and a drizzle of Golden Syrup and you have yourself a yummy dessert!

Coconut Condensed Milk Cake freezes really well, too – up to four months! Cakes usually last for two months, but because this one is heavier and denser, it can last longer. If you have any changes in your recipe that makes it extra delicious, please share it with us through a message or in the comments!


  1. Preheat your oven to 180°C.

  2. Prepare a 9-inch springform pan. Grease well with butter or coconut oil and then dust with flour.

  3. In an electric mixer bowl, combine all the ingredients, except for the icing sugar, and then mix until well combined.

  4. Pour the batter into the pan and then bake for 40 minutes. (Or until the toothpick comes out clean.)

  5. Remove from the oven and let it cool.

  6. Dust with  icing sugar.

Recipe Hints and Tips:

  • Coconut Condensed Milk Cake can be frozen up to four months. After baking for 40 minutes, remove from the oven and then allow the cake to totally cool while still inside the pan, then double wrap the cake in plastic wrap and freeze.

Coconut Condensed Milk Cake Pinnable

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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