Coconut condensed milk in coconut cake Recipe

Coconut condensed milk is a rich and creamy ingredient that adds a delightful coconut flavor to any dish. In this coconut cake recipe, the coconut condensed milk is used to enhance the moistness and flavor of the cake. The cake is light and fluffy, with a subtle coconut taste that is sure to please coconut lovers. Topped with a creamy coconut frosting, this cake is a tropical treat that is perfect for any occasion.

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1hr 20minstotal
10minsPrep
1hr 10minsCook
1hr 20m.total
10m.Prep
1hr 10m.Cook
Coconut condensed milk in coconut cake
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Ingredients for Coconut condensed milk in coconut cake Recipe

  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 cup Unsalted Butter, Softened
  • 1/2 cup Granulated Sugar
  • 1.50 Large Eggs
  • 1/2 cup Coconut Condensed Milk
  • 1/2 teaspoon Vanilla Extract
  • 1/4 cup Coconut Milk
  • as required For The Frosting
  • 4 ounce Cream Cheese, Softened
  • 1/4 cup Unsalted Butter, Softened
  • 2 cup Powdered Sugar
  • 1/2 teaspoon Coconut Extract
  • as required Shredded Coconut, For Garnish

Directions: 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.
Nutrition
value
2011
calories per serving
175 g Fat21 g Protein91 g Carbs42 g FiberOther

Current Totals

  • Fat
    175g
  • Protein
    21g
  • Carbs
    91g
  • Fiber
    42g

MacroNutrients

  • Carbs
    91g
  • Protein
    21g
  • Fiber
    42g

Fats

  • Fat
    175g

Vitamins & Minerals

  • Calcium
    106mg
  • Iron
    8mg
  • Vitamin A
    15mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    131mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    12mg
  • Copper
    2mcg
  • Magnesium
    171mg
  • Manganese
    3mg
  • Phosphorus
    407mg
  • Selenium
    21mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp