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!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 3 1/2 Tbsp Butter melted
- 2/3 cups Coconut Milk
- 4 Medium 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
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How to Make Coconut Condensed Milk Cake:
- Preheat your oven to 180°C.
- Prepare a 9-inch springform pan. Grease well with butter or coconut oil and then dust with flour.
- In an electric mixer bowl, combine all the ingredients, except for the icing sugar, and then mix until well combined.
- Pour the batter into the pan and then bake for 40 minutes. (Or until the toothpick comes out clean.)
Remove from the oven and let it cool.
Dust with icing sugar.