Servings: 8 pieces
Calories: 250kcal
Cost: $10
Equipment
- Blender or food processor
- Flan-type mold or round cake pan
- Spatula
- Small saucepan
- Oven
Ingredients
- 1 cup condensed milk
- 1 cup common milk
- 1 cup coconut milk
- 1 cup flour
- 1/2 cup sugar
- 3 eggs
Instructions
- Preheat your oven to 180°C (350°F) and grease a flan-type mold with butter or non-stick spray.
- In a blender, combine the condensed milk, common milk, coconut milk, flour, sugar, and eggs. Blend until smooth.
- Pour the batter into the prepared mold and bake for 45 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the mold for 20 minutes before transferring it to a serving plate.
- For the glaze, heat coconut milk, sugar, and grated coconut in a small saucepan over low heat until slightly thickened, stirring constantly.
- Pour the warm glaze over the cooled cake and spread evenly with a spatula.
- Sprinkle the remaining grated coconut on top and chill the cake in the fridge for 30 minutes before serving.
Notes
For an extra special cake, toast the grated coconut in the oven for 5-7 minutes before using. You can substitute common milk with any plant-based milk and use sweetened coconut cream instead of condensed milk for a different flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual slices wrapped in plastic wrap for up to a month. Make sure to use room-temperature eggs for the best batter consistency and avoid overmixing to keep the cake light and fluffy.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 12g | Vitamin A: 250IU | Calcium: 100mg | Iron: 1mg
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