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Moist Coconut Milk Cake (Pastel de Coco)

The Incredibly Soft Coconut Cake Everyone Will Ask For

If you're looking for a dessert that's rich, moist, and impossible to stop eating, this Moist Coconut Milk Cake is exactly what belongs on your table. Made with sweetened condensed milk, whole milk, coconut milk, and finished with a snowy coating of sweet shredded coconut, this classic cake delivers bakery-quality flavor with surprisingly simple ingredients.

The magic happens as the trio of milks creates a silky batter that bakes into an incredibly tender crumb. Every slice is sweet, buttery, moist, and infused with tropical coconut flavor. Whether you're serving it at a family gathering, church potluck, holiday celebration, or weekend coffee break, this coconut cake never lasts long.

Why You'll Love This Recipe

• Ultra-moist coconut cake
• Easy blender cake recipe
• Perfect make-ahead dessert
• Rich tropical coconut flavor
• Beautiful presentation with coconut coating
• Great for holidays and potlucks
• Beginner-friendly baking recipe
• Pairs perfectly with coffee or tea
• Budget-friendly ingredients

What Makes This Coconut Cake Special?

Unlike traditional butter cakes, this recipe uses:

• Sweetened condensed milk for sweetness and richness
• Coconut milk for tropical flavor
• Whole milk for extra moisture
• A generous coconut topping for texture

The result is a cake that stays soft for days while developing even more flavor as it rests.

Equipment Needed

• Bundt pan (10-inch)
• Blender
• Measuring cups
• Measuring spoons
• Cooling rack
• Toothpick for testing
• Cake serving platter

Ingredients

For the Cake

• 1 can (14 oz) sweetened condensed milk
• 1 can whole milk (use the empty condensed milk can to measure)
• 1 can coconut milk (use the same can)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon baking powder
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract

For the Coconut Topping

• 2 cups sweetened shredded coconut

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease and flour a 10-inch bundt pan thoroughly.

Be sure to coat every crevice to prevent sticking.

Step 2: Blend the Wet Ingredients

In a blender combine:

• Sweetened condensed milk
• Whole milk
• Coconut milk
• Eggs
• Melted butter
• Vanilla extract

Blend for about 1 minute until completely smooth.

Step 3: Add Dry Ingredients

Add:

• Flour
• Sugar
• Baking powder

Pulse a few times until just combined.

Do not overmix.

Step 4: Bake the Cake

Pour the batter into the prepared bundt pan.

Bake for 45–50 minutes or until:

• The top is lightly golden
• A toothpick inserted into the center comes out clean

Step 5: Cool and Unmold

Allow the cake to cool in the pan for 10 minutes.

Carefully invert onto a serving plate while still warm.

Step 6: Add the Coconut Coating

While the cake remains warm:

Press the shredded coconut onto the top and sides.

The natural moisture helps the coconut adhere beautifully.

Step 7: Cool Completely

Allow the cake to cool fully before slicing.

The texture improves as the moisture settles throughout the cake.

Pro Tips for Success

Grease the Bundt Pan Well

This cake is extremely moist and can stick if the pan isn't properly prepared.

Use Full-Fat Coconut Milk

Full-fat coconut milk creates the richest texture and best flavor.

Don't Overmix

Overmixing can create a denser cake.

Let It Rest

The cake tastes even better after a few hours.

Variations

Coconut Lime Cake

Add:

• 2 tablespoons lime zest

for a bright citrus twist.

Toasted Coconut Cake

Toast half of the shredded coconut before coating the cake.

Coconut Rum Cake

Add:

• 2 tablespoons dark rum

to the batter.

Tropical Coconut Pineapple Cake

Fold in:

• ½ cup crushed pineapple (well drained)

for extra tropical flavor.

What to Serve With Coconut Cake

This dessert pairs wonderfully with:

• Fresh coffee
• Espresso
• Cappuccino
• Tropical fruit salad
• Vanilla ice cream
• Whipped cream
• Fresh berries

Storage Instructions

Refrigerator

Store covered for up to 5 days.

Room Temperature

Store in an airtight container for up to 2 days.

Freezer

Freeze individual slices for up to 3 months.

Thaw overnight before serving.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. It actually becomes more moist and flavorful after resting several hours.

Can I use unsweetened coconut?

Absolutely. It creates a less sweet finish.

Why is my cake so moist?

The combination of condensed milk, coconut milk, and whole milk creates an ultra-tender crumb.

Can I use a loaf pan instead of a bundt pan?

Yes, but adjust the baking time and monitor carefully.

Moist Coconut Milk Cake

An incredibly moist coconut milk cake made with sweetened condensed milk, coconut milk, and topped with sweet shredded coconut. A tropical dessert that's perfect for holidays, potlucks, family gatherings, and coffee breaks.

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Ingredients Equipment Method Notes

Ingredients

  

• Cake
• 1 can 14 oz sweetened condensed milk
• 1 can whole milk
• 1 can coconut milk
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon baking powder
• 2 tablespoons butter melted
• 1 teaspoon vanilla extract
• Topping
• 2 cups sweetened shredded coconut

Equipment

• 10-inch Bundt pan
• Blender
• measuring cups
• Measuring spoons
• cooling rack
• toothpick
• Cake platter

Method

 

1. Preheat oven to 350°F.
2. Grease and flour a bundt pan thoroughly.
3. Blend condensed milk, whole milk, coconut milk, eggs, melted butter, and vanilla.
4. Add flour, sugar, and baking powder.
5. Pulse until just combined.
6. Pour batter into prepared pan.
7. Bake for 45–50 minutes.
8. Cool in pan for 10 minutes.
9. Invert onto serving platter.
10. Press shredded coconut over the warm cake.
11. Cool completely before slicing.

Notes

Full-fat coconut milk gives the best flavor.
The cake becomes more moist after resting.
Excellent make-ahead dessert.
Perfect with coffee or tea.
Nutrition (Approximate Per Serving)