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Coconut Cream Cake

Coconut Cream Cake: The Ultimate Decadent Dessert Recipe

Indulge in the creamy delight of this Coconut Cream Cake recipe. Perfect for any occasion, it's easy to make and utterly irresistible. Try it today!
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Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 2 hours
Total Time: 3 hours
Servings: 8 pieces
Calories: 300kcal
Cost: $15

Equipment

  • Blender
  • Mixing bowls
  • Cake mold
  • Spatula
  • Measuring cups and spoons
  • Toothpick or skewer

Ingredients

  • 4 eggs
  • 1 cup milk
  • 200 ml coconut milk
  • 1 cup sugar
  • 2 tiles melted butter
  • 2 cups wheat flour
  • 1 tablespoon baking powder
  • 100 g grated coconut

Instructions

  • Blend the eggs, milk, coconut milk, sugar, and melted butter until smooth and frothy.
  • Sift the flour and baking powder into a separate bowl, then gently fold in the wet mixture until fully combined.
  • Pour the batter into a greased cake mold and bake in a preheated oven at 180°C (350°F) for 35-40 minutes or until a toothpick comes out clean.
  • In a saucepan, mix the condensed milk, coconut milk, and milk, then heat over low, stirring constantly until slightly thickened.
  • Once the cake is out of the oven, poke holes in the surface and pour the warm syrup evenly over it.
  • Sprinkle grated coconut on top and refrigerate for at least 2 hours before serving.

Notes

Make sure to use room temperature ingredients for the best results. If desired, toast the grated coconut before garnishing for added flavor. Store the cake in an airtight container in the fridge for up to 5 days. For long-term storage, freeze individual slices wrapped tightly for up to 3 months.

Nutrition

Calories: 300kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 25g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg
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