Delicious coconut milk cake with a soft center and sweet coconut filling

Delicious coconut milk cake with a soft center and sweet coconut filling

This coconut milk cake is a deliciously rich and moist dessert that combines the tropical flavors of coconut milk and shredded coconut. The cake is incredibly moist, thanks to the use of coconut milk, and has a delicious sweetness balanced by the subtle hint of coconut. Perfect for any occasion, this cake is sure to impress your family and friends with its moist texture and delicious taste.


Why you will love this coconut milk cake

You will fall in love with this coconut milk cake because it is incredibly moist and flavorful. The combination of coconut milk and shredded coconut gives it a tropical touch that is both refreshing and satisfying. The cake is easy to make, but tastes like what you would find in a high-end bakery. Whether you're a coconut fan or just looking for a new cake recipe to try, this one is sure to become your favorite. Plus, the cake stays moist for days, making it a great option for make-ahead desserts.

Perfect opportunity for coconut milk cake

This cake is perfect for any occasion, whether it's a casual family gathering, a special celebration, or just a weekend treat. Its light, tropical flavor makes it a great choice for summer parties, picnics or barbecues. The elegant simplicity of the cake also makes it suitable for more formal occasions, such as birthdays or anniversaries. Whatever the event, this coconut milk cake will be a hit and leave everyone asking for more.

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Decorating Tips for a Coconut Milk Cake

replaces the word nice with empty decorate this coconut milk cake, start by pouring the sweetened milk mixture over the cake while it is still warm so that it soaks in and makes the cake extra moist. Once the cake has absorbed the milk mixture, sprinkle generously with shredded coconut for a beautiful and tasty topping. For an extra touch, you can also add toasted coconut flakes or a drizzle of coconut frosting. A few fresh berries or edible flowers can add a pop of color and make the cake even more inviting.


  • 3 eggs
  • 1/2 cup oil
  • 1 1/2 cup sugar
  • 1 cup (200 ml) coconut milk
  • 2 cups all-purpose flour
  • 1 tablespoon of baking powder
  • 1 sachet of grated coconut (for garnish)


  1. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Butter a baking dish and sprinkle with flour to prevent sticking.
  2. In a mixing bowl, beat the eggs with a spoon or whisk until well combined. Add the oil and continue to beat until completely incorporated.
  3. Gradually add the sugar, mixing well until the mixture is smooth and consistent.
  4. Pour in the coconut milk and mix for another minute to make sure it is well combined.
  5. Slowly add the flour to the mixture, beating continuously until you have a smooth, uniform dough.
  6. Finally, add the baking powder and mix until well combined.

Pastry shop:

  1. Pour the batter into the prepared pan, spreading it evenly.
  2. Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.

For the syrup:

  • 2 cups of milk
  • 1/2 can of sweetened condensed milk
  1. In a small bowl, mix the milk and sweetened condensed milk until well combined.
  2. Once the cake is cooked, remove it from the oven and, while it is still warm, pierce holes all over the top of the cake with a skewer or fork.
  3. Pour the milk mixture over the cake, letting it penetrate.

The finishing touch:

  1. Sprinkle the top of the cake generously with shredded coconut, making sure it covers the entire surface.
  2. Allow the cake to cool completely before serving to allow the syrup to be completely absorbed.


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