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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.

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)