Coconut Cake with Condensed Milk Glaze
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Serves: 8–10
Ingredients
For the Cake
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
2 eggs
½ cup vegetable oil
1 cup coconut milk
1 teaspoon vanilla extract
For the Glaze
1 can (about 395 g / 14 oz) sweetened condensed milk
½ cup grated coconut (sweetened or unsweetened)
Instructions
1️⃣ Prepare the Oven and Pan
Preheat the oven to 180°C (350°F).
Grease a baking pan (round or rectangular) with oil or butter and lightly flour it.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Sugar
Set aside.
3️⃣ Mix Wet Ingredients
In another bowl, whisk:
Eggs
Vegetable oil
Coconut milk
Vanilla extract
Mix until smooth.
4️⃣ Combine
Pour the wet ingredients into the dry ingredients.
Gently mix until just combined.
Do not overmix.
5️⃣ Bake
Pour the batter into the prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6️⃣ Add the Glaze
Remove the cake from the oven.
While the cake is still hot, poke holes all over using a fork or skewer.
Slowly pour the condensed milk over the cake so it soaks in.
Sprinkle the grated coconut evenly on top.
7️⃣ Cool & Serve
Let the cake cool completely before slicing.
Serve plain or chilled for extra moisture.
Tips
For extra coconut flavor, toast the grated coconut before sprinkling.
This cake tastes even better the next day.
Store covered in the refrigerator for up to 4 days.
