- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 400 kcal
Quick summary
“Delicious coconut cake with condensed milk. It is a flavorful and versatile recipe that can be prepared at home and is easy to make.”
What you need to know
- 180°C edge is essential for a perfect cake.
- The mixture of eggs and sugar creates a rich cream.
- Adding condensed milk and milk makes the cake creamy.
- Spread shredded coconut for a crispy finish.
- The cooking time is 35 minutes.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup of sweetened condensed milk
- 1/2 cup milk
- 1/2 cup of shredded coconut
- 3 eggs
- 1 tablespoon baking powder
- 1/4 cup of melted butter
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- In a bowl, beat the eggs with the sugar until a light cream forms.
- Add the melted butter and mix.
- Add the condensed milk and milk, mixing well.
- Sift the wheat flour and baking powder into the mixture, stirring gently.
- Finally, add the shredded coconut and mix until homogeneous.
- Pour the batter into the greased and floured pan.
- Bake for about 35 minutes or until golden.
- After baking, let cool before unmolding.
- Decorate with shredded coconut if desired.
Chef's tips
- Use condensed milk instead of milk for a more intense flavor.
- For a crispier cake, spread more shredded coconut on top before baking.
- Unmold the cake to make it easier to remove from the pan.
Variations
- For a sweeter version, add more condensed milk.
- For a milder version, use milk instead of condensed milk.
- For a crispier version, spread more shredded coconut before baking.
Substitutions
- Substituting butter with oil can be an option, but the flavor may be slightly different.
- Substituting shredded coconut with coconut cubes can give a milder and crunchier flavor.
- Substituting condensed milk with coconut milk can give a more flavorful and natural flavor base.
How to store
- Keep in an airtight package to preserve for up to 3 days.
- The cake can dry out over time, so it is best to consume it shortly after preparation.
Can it be frozen?
- Cannot be frozen.
- The cake may crumble when thawed, so it's best to unmold and release it before freezing.
- When thawing, remove from the freezer and let it cool before decorating and serving.
What to serve with
- Ideal served with fresh orange juice or an ice-cold Coke.
- A dessert option is strawberry ice cream.
- A good option is to serve with coconut candy.
Frequently asked questions
Does the cake get crispy if I use cubed coconut instead of shredded coconut?
Using coconut cubes can give a milder and crunchier flavor.
What is the ideal time to let the cake cool?
Let the cake cool for at least 10 minutes before serving.
What substitution can be made for butter?
Butter can be substituted with oil, but the flavor will be slightly different.
What should I do if the cake is not crispy?
Sprinkle more shredded coconut before baking and sprinkle again when serving.
How can I make the crispy version of the cake?
Spread more shredded coconut before baking for a crispy finish.
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