Delicious Coconut Condensed Milk 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!

This Coconut Condensed Milk Cake is not so much a sponge, but a fairly heavy and dense type of cake…

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!

Looking for a delicious summery milk cake Try this Coconut Condensed Milk Cake! Made with shredded coconut, and condensed milk, and topped with a lemon drizzle, it’s sure to satisfy your sweet tooth. For an extra special touch, you can even drizzle the cake with your favourite liquor.

To make the syrup, simply mix sugar and water in a small saucepan and heat until the sugar has dissolved. Then, let the syrup cool before drizzling it over the cake. Enjoy!

Coconut condensed milk cake is delicious and has a summery taste. It’s perfect for those who want to drizzle with liquor and lemon. The sugar syrup enhances the flavour of the cake. It’s definitely a keeper!

Delicious Coconut Condensed Milk Cake

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

350

kcal

Total time

50

minutes

A soft, moist cake rich with coconut flavor and sweetness from condensed milk. Simple to make, tropical in taste, and perfect for celebrations or an indulgent everyday treat.

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Ingredients

• 3.5 tbsp Butter-melted

• 2/3 cups Coconut milk

• 4 Medium Eggs

• 2 tbsp Sugar

• .5 tsp Baking powder

• 2 tbsp coconut flour

• 1 Condensed Milk (250 grams, 9 oz)

• 1 cup Plain Flour

• 1 tsp Icing sugar

Directions

• 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.

Notes

• Coconut Condensed Milk Cake can be frozen up to four months. After baking for 40 minutes, remove from the oven and then allow the cake to totally cool while still inside the pan, then double wrap the cake in plastic wrap and freeze.

Stay at Home Mum Blogger

Stay at Home Mum (SAHM) is Australia’s trusted resource for families who want to live smarter, save more, and enjoy simple, affordable living. Since 2011, SAHM has published thousands of practical articles, recipes, and money-saving tips that help real parents navigate everyday life. The brand’s content is guided by real-world experience, expert contributors, and a loyal community of readers.

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