Craving a delightful dessert without spending hours in the kitchen? This Easy Coconut Condensed Milk Cake is your answer, offering a sweet escape with minimal effort. You will love how simple it is to achieve a moist, flavorful cake that tastes like a tropical dream, making it perfect for any baker looking for cake recipes with few ingredients.
Key Ingredients & Substitutions
- Sweetened Condensed Milk: Essential for sweetness and moisture; no direct substitute for the texture it provides.
- Self-Rising Flour: Provides lift; if unavailable, combine all-purpose flour with baking powder and a pinch of salt.
- Shredded Coconut (Sweetened): Adds flavor and texture; unsweetened can be used but may require a slight increase in other sweeteners.
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 cup self-rising flour
- 1 cup shredded sweetened coconut, plus extra for topping
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Prep time: 10 minutes
- Cook time: 30-35 minutes
- Total time: 40-45 minutes
- Servings: 8
- Calories per serving: Approximately 350-400 (varies based on ingredients)
- Tools needed: 8×8 inch baking pan, mixing bowls, whisk.
Step-by-Step Instructions
1. Prepare Your Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan to prevent sticking. This ensures your cake releases easily after baking.
2. Combine Wet Ingredients
In a large bowl, whisk together the sweetened condensed milk, milk, melted butter, eggs, and vanilla extract until well combined. Ensure everything is thoroughly mixed for a consistent batter.
3. Add Dry Ingredients
Gradually add the self-rising flour to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Gently fold in 1 cup of the shredded coconut.
4. Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
5. Cool and Serve
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Sprinkle with extra shredded coconut before slicing and serving. Enjoy your delicious cake recipes with few ingredients creation!
Variation Ideas
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy flavor.
- Chocolate Chips: Fold in 1/2 cup of mini chocolate chips for a chocolate-coconut twist.
- Toasted Coconut: Toast the extra shredded coconut before sprinkling for an enhanced nutty flavor.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can gently warm individual slices in the microwave for a few seconds if desired.
Frequently Asked Questions (FAQ)
Q: Can I use all-purpose flour instead of self-rising?
A: Yes, combine 1 cup all-purpose flour with 1.5 teaspoons baking powder and 1/4 teaspoon salt.
Q: Why is my cake dense?
A: You might have overmixed the batter; only mix until just combined after adding flour.
Q: Can I make this cake in a different size pan?
A: An 8×8 inch pan is recommended; larger pans may result in a thinner cake that bakes faster, smaller pans may require longer baking time.
Q: Is it necessary to grease and flour the pan?
A: Yes, it helps prevent the cake from sticking and ensures easy removal.
Q: Can I use unsweetened shredded coconut?
A: Yes, but your cake might be slightly less sweet. You can add an extra tablespoon of sugar if preferred.