Delicious Coconut Condensed Milk Cake

Delicious Coconut Condensed Milk Cake


Servings 4
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.5 based on 56 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 321.9525kcalcal 218.95941189162kcalcal
Protein 4.415gg 3.0026348716085gg
Fat (total) 17.40625gg 11.837964492397gg
 - saturated 14.13625gg 9.614042401761gg
Carbohydrate 39.33375gg 26.750824321887gg
 - sugars 26.83gg 18.247042719197gg
Dietary Fibre 4.435gg 3.0162368415818gg
Sodium 200.7775mgmg 136.54847631582mgmg

Nutritional information does not include the following ingredients: Coconut milk, Eggs

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!


  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 | Stay At Home Mum

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!

Looking for a delicious summery milk cake? Try this Coconut Condensed Milk Cake! Made with shredded coconut, and condensed milk, and topped with a lemon drizzle, it’s sure to satisfy your sweet tooth. For an extra special touch, you can even drizzle the cake with your favourite liquor.

Coconut Condensed Milk Cake | Stay At Home Mum

To make the syrup, simply mix sugar and water in a small saucepan and heat until the sugar has dissolved. Then, let the syrup cool before drizzling it over the cake. Enjoy!

Coconut condensed milk cake is delicious and has a summery taste. It’s perfect for those who want to drizzle with liquor and lemon. The sugar syrup enhances the flavour of the cake. It’s definitely a keeper!

Delicious Coconut Condensed Milk Cake Pinnable

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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