This creamy coconut cake is wonderfully soft, moist, and rich, with a texture somewhere between a traditional cake and a creamy coconut pudding. The sweetened condensed milk and coconut milk give it an irresistible tropical flavor, while a generous topping of shredded coconut adds a beautiful snowy finish.
Ingredients
For the cake:
- 1 can (14 oz) sweetened condensed milk
- 1 can whole milk, using the empty condensed milk can to measure
- 1 can coconut milk, using the same can to measure
- 1 cup all-purpose flour
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut
For the topping:
- 1 cup sweetened shredded coconut
- ½ cup coconut milk
- 2 tablespoons sweetened condensed milk, optional
Step-by-Step Instructions
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