Coconut condensed milk in coconut cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F (175掳C) and grease a cake pan.
• STEP 2.In a mixing bowl, combine flour, baking powder, and salt.
• STEP 3.In another bowl, cream together butter and sugar until light and fluffy.
• STEP 4.Add eggs one at a time, beating well after each addition.
• STEP 5.Mix in the coconut condensed milk and vanilla extract.
• STEP 6.Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk.
• STEP 7.Pour the batter into the prepared cake pan and smooth the top.
• STEP 8.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 9.Allow the cake to cool completely before frosting.
• STEP 10.For the frosting, beat together cream cheese, butter, powdered sugar, and coconut extract until smooth and creamy.
• STEP 11.Spread the frosting over the cooled cake and sprinkle with shredded coconut.
• STEP 12.Serve and enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature for better mixing and texture.
• If you don't have coconut condensed milk, you can substitute it with regular condensed milk and add some coconut extract for flavor.
• To make the cake extra moist, you can poke holes in the cake after it has cooled and drizzle it with some coconut milk before frosting.
• For a more intense coconut flavor, you can add shredded coconut to the cake batter.
• Store the cake in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• Serve the cake at room temperature for the best flavor and texture.
• Garnish the cake with additional shredded coconut or toasted coconut flakes for an extra touch of coconut goodness.