Iced Coconut Cake with Condensed Milk is a delightful dessert that transports you to a tropical paradise with every bite. Its rich, moist texture paired with a luscious coconut topping creates a refreshing experience that is perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet treat at home, this cake is sure to impress. Get ready to dive into this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients
- 4 large eggs
- 2 cups sugar
- 3 tablespoons unsalted butter
- 1 cup whole milk (240ml)
- 3 cups sifted wheat flour (360g)
- 1 tablespoon baking powder
- 1 can condensed milk (395g)
- 1 glass coconut milk (200ml)
- 1 cup whole milk (240ml)
- 200ml cream
- 100g grated coconut
Directions
- Preheat the oven to 180 degrees C (350 degrees F). Grease and flour a 25cm (10-inch) cake pan.
- In a blender, combine 4 large eggs, 2 cups sugar, and 3 tablespoons unsalted butter. Beat on medium speed for 5 minutes until fluffy.
- Gradually add 1 cup whole milk and 3 cups sifted wheat flour alternately in the mixer at low speed until well combined.
- Gently fold in 1 tablespoon baking powder.
- Pour the batter into the prepared pan and bake for 35-40 minutes until the cake is golden brown and a toothpick comes out clean.
- For the syrup, mix 1 can condensed milk, 1 glass coconut milk, and 1 cup whole milk in a bowl.
- After removing the cake from the oven, poke holes in the top while it is warm and pour the syrup evenly over the cake.
- For the topping, mix 200ml cream and 100g grated coconut, then spread it over the cake.
- Refrigerate the cake for at least 2 hours before serving.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 2 hours 60 minutes
Servings: 10
Nutrition info: Approximately 400 calories per slice.
How to serve
When serving your Iced Coconut Cake with Condensed Milk, consider garnishing with additional grated coconut or toasted coconut flakes for added texture and flavor. It pairs beautifully with a scoop of vanilla ice cream or some fresh fruits like pineapple or mango. This cake is perfect for slicing into generous portions, allowing your guests to enjoy a moist, delicious slice while sharing in the experience of a tropical treat!
FAQs
Q: Can I use different types of milk?
A: Yes, you can substitute whole milk with any plant-based milk or low-fat options; however, it may alter the flavor and texture slightly.
Q: How long can I store Iced Coconut Cake?
A: The cake can be stored in the refrigerator for up to a week, making it a great make-ahead dessert.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake before adding the toppings. Wrap it tightly in plastic wrap to maintain its moisture and flavor.
Iced Coconut Cake with Condensed Milk
A delightful dessert that transports you to a tropical paradise with every bite. Its rich, moist texture and luscious coconut topping create a refreshing experience perfect for any occasion.
Cake Ingredients
- 4 large large eggs
- 2 cups sugar
- 3 tablespoons unsalted butter
- 1 cup whole milk
- 3 cups sifted wheat flour
- 1 tablespoon baking powder
Syrup Ingredients
- 1 can condensed milk
- 1 glass coconut milk
- 1 cup whole milk
Topping Ingredients
- 200 ml cream
- 100 g grated coconut
Preparation
- Preheat the oven to 180 degrees C (350 degrees F). Grease and flour a 25cm (10-inch) cake pan.
- In a blender, combine 4 large eggs, 2 cups sugar, and 3 tablespoons unsalted butter. Beat on medium speed for 5 minutes until fluffy.
- Gradually add 1 cup whole milk and 3 cups sifted wheat flour alternately in the mixer at low speed until well combined.
- Gently fold in 1 tablespoon baking powder.
- Pour the batter into the prepared pan and bake for 35-40 minutes until the cake is golden brown and a toothpick comes out clean.
Making the Syrup
- In a bowl, mix 1 can condensed milk, 1 glass coconut milk, and 1 cup whole milk.
- After removing the cake from the oven, poke holes in the top while it is warm and pour the syrup evenly over the cake.
Preparing the Topping
- Mix 200ml cream and 100g grated coconut, then spread it over the cake.
- Refrigerate the cake for at least 2 hours before serving.
For serving, consider garnishing with additional grated coconut or toasted coconut flakes for added texture and flavor. This cake pairs beautifully with vanilla ice cream or fresh fruits like pineapple or mango. Best enjoyed when sliced into generous portions.