Servings: 8 people
Calories: 250kcal
Cost: $10
Equipment
- Blender
- Baking mold
- Spatula
- Measuring cups
Ingredients
- 395 g condensed milk
- 250 ml whole milk
- 250 ml coconut milk
- 130 g wheat flour
- 100 g sugar
- 3 eggs
- 45 g melted butter
Instructions
- Preheat your oven to 180°C (350°F).
- In a blender, combine the condensed milk, whole milk, coconut milk, wheat flour, sugar, eggs, and melted butter. Blend until smooth.
- Grease your baking mold generously with butter or oil, and dust it lightly with flour.
- Pour the blended mixture into the prepared mold and spread it evenly.
- Bake for 40–50 minutes, or until golden brown and a toothpick comes out clean.
- Let the cake cool completely before unmolding.
Notes
For an extra flavor twist, sprinkle shredded coconut on top of the batter before baking.
Store leftover cake in an airtight container at room temperature for up to two days. In humid climates, refrigerate it.
For longer storage, wrap individual slices in plastic wrap and freeze for up to a month.
Use high-quality coconut milk for the best results and let the cake cool completely before unmolding for perfect slices.
Nutrition
Calories: 250kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 80mg | Potassium: 220mg | Fiber: 1g | Sugar: 15g | Vitamin A: 350IU | Calcium: 150mg | Iron: 1mg
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