This recipe creates a wonderfully moist and fragrant Coconut Cake, generously drizzled with a rich and sweet condensed milk glaze and sprinkled with toasted coconut flakes. The image shows a full sheet cake in a baking pan, with a slice removed, revealing its tender, light texture and a luscious pool of the condensed milk glaze underneath. The top of the cake is beautifully adorned with artistic drizzles of white icing and an abundance of shredded coconut, some of which appears to be lightly toasted, adding a delightful crunch and intensified coconut flavor. This cake is a perfect balance of sweetness and tropical essence, making it an ideal dessert for gatherings, potlucks, or a comforting treat any day. Its dense yet fluffy crumb and the irresistible glaze ensure a truly decadent experience.
Ingredients:
For the Coconut Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened at room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) full-fat buttermilk, at room temperature (or 1 cup milk + 1 tablespoon lemon juice/white vinegar, let sit for 5 minutes)
- 1 cup (80g) shredded sweetened coconut (plus extra for topping)
- Optional: ½ teaspoon coconut extract for intensified coconut flavor
For the Condensed Milk Glaze:
- 1 (14 oz / 397g) can sweetened condensed milk
- ¼ cup (56g) unsalted butter
- ½ teaspoon vanilla extract
For Garnish:
- ½ – 1 cup shredded sweetened coconut, lightly toasted (optional, for sprinkling on top)
- Additional condensed milk or a simple white icing for drizzling (as seen in image)
Equipment:
- 9×13 inch (23×33 cm) baking pan
- Parchment paper
- Large mixing bowls (2)
- Electric mixer (stand or hand mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Small saucepan (for glaze)
- Wire rack (for cooling)
- Small dry skillet (for toasting coconut)
Instructions:
- Prepare the Cake Pan and Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan. For easier removal and cleanup, line the bottom with parchment paper, leaving an overhang on the two longer sides to create “handles.” Grease and flour the parchment paper as well.
- Toast Coconut (Optional, for Garnish):
- If using toasted coconut for garnish, place ½ to 1 cup of shredded sweetened coconut in a dry skillet over medium-low heat.
- Stir frequently for 3-7 minutes, or until the coconut turns lightly golden brown and fragrant. Be careful, as it can burn quickly.
- Remove from heat and transfer the toasted coconut to a plate to cool completely. This adds a lovely texture and deeper flavor to the topping.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Prepare the Wet Ingredients (Creaming Method):
- In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together on medium-high speed for 3-5 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Beat in the vanilla extract (and optional coconut extract, if using).
- Combine Wet and Dry Ingredients:
- With the mixer on low speed, alternately add the dry ingredients mixture and the buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients.
- Start by adding about one-third of the flour mixture, mix until just combined.
- Then, add half of the buttermilk, mix until just combined.
- Repeat with another third of the flour, then the remaining buttermilk, and finally the last third of the flour.
- Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
- Fold in the 1 cup of shredded sweetened coconut with a rubber spatula until evenly distributed throughout the batter.
- Bake the Cake:
- Pour the cake batter into the prepared 9×13 inch baking pan, spreading it evenly with a spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top of the cake should be lightly golden brown.
- Remove the cake from the oven and place it on a wire rack to cool in the pan for about 15-20 minutes.
- Prepare the Condensed Milk Glaze:
- While the cake is cooling, prepare the glaze. In a small saucepan over low heat, combine the sweetened condensed milk and ¼ cup of unsalted butter.
- Stir constantly until the butter is completely melted and the mixture is smooth and warm. Do not let it boil.
- Remove from heat and stir in the ½ teaspoon vanilla extract.
- Glaze the Cake:
- While the cake is still warm (but not hot), use a fork or a wooden skewer to poke holes all over the top of the cake. This allows the glaze to seep down into the cake, ensuring maximum moisture and flavor.
- Pour the warm condensed milk glaze evenly over the entire surface of the cake, allowing it to soak into the holes. Use a spatula to gently spread it if needed. The image shows a good amount of liquid glaze, indicating a rich soaking.
- Let the cake cool completely in the pan on the wire rack before adding the final garnishes. The glaze will thicken slightly as it cools.
- Garnish and Serve:
- Once the cake has cooled completely, sprinkle the toasted shredded coconut evenly over the top of the cake.
- If desired, create the additional white drizzles seen in the image. You can do this by warming a small amount of extra condensed milk (if you have some) and drizzling it, or by making a simple powdered sugar icing (1 cup powdered sugar + 1-2 tablespoons milk/water, whisked until smooth) and drizzling it over the cake.
- Cut the cake into squares and serve. The image demonstrates a slice removed, showcasing the lovely layers and the pooled glaze.
This Luxurious Coconut Cake with Sweet Condensed Milk Glaze is a truly irresistible treat, offering a perfect blend of moist crumb, rich sweetness, and tropical coconut essence.