Nanda's Coconut Cake

Updated: Jan 20




Ingredients



Batter

  • 2 Cups Sugar

  • 150 grams Butter

  • 1/2 Cup Milk

  • 4 Eggs

  • 2 Cups Flour

  • 1 Tbsp Baking Powder

  • 200 ml Coconut Milk


Topping

  • 2 Cans Condensed Milk

  • 1 Pack Unsweetened Organic Coconut Flakes



Directions


Grease and flour a 13 x 9 baking pan. Place in the refrigerator.


In a stand mixer, mix well sugar, butter and eggs.


Add flour and milk periodically to mix well.


Pour Baking Powder.


Slowly add in coconut milk.

Place batter in pre-heated oven at temperature of 355 f for about 35 minutes.


After time, insert a toothpick in the center of the cake to make sure it is cooked throughly.



Topping


Once cake is removed from oven use a fork to make holes all over it while still warm.


Using a spoon, spread condensed milk all over the cake.

Optional: for extra moist cake use 1 1/2 to 2 cans.

You can also add coconut milk on the top of the coconut flakes.


Top the cake with Coconut Flakes.


Note: It is not recommended to remove this cake from the baking sheet. If you would like to do so it will be necessary that you rub the baking sheet with butter and cover it with parchment paper. Be very careful while removing since this is a very soft cake and might break. Do not spread condensed milk before placing it on a cake sheet cake pad.


You can also find a list of the exact brands and where they are available here in my blog on the Post: List of Ingredients under the category Cooking Basics.


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