Hot Milk Coconut Cake

Transport your taste buds to a tropical paradise with this Hot Milk Coconut Cake, a tender, moist dessert that combines classic baking techniques with the rich flavor of shredded coconut. This easy-to-make cake starts with a warm milk and butter mixture, which creates an incredibly soft texture that's perfect for soaking up the subtle sweetness of vanilla and coconut. The recipe comes together in just under an hour, making it an ideal treat for busy weeknights or special celebrations. The shredded coconut folded into the batter adds a delightful chewiness, while a suggested topping of extra coconut or a light glaze elevates its visual appeal. With its balanced sweetness, fluffy crumb, and irresistible aromatics, this coconut cake is sure to impress a crowd—serving up to 12 slices of tropical bliss! Perfect for dessert enthusiasts seeking a unique yet simple homemade cake recipe.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1.5 cups granulated sugar
• 3 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cup whole milk
• 8 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 cup sweetened shredded coconut

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, beat the sugar and eggs together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 3

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.

Step 4

Heat the milk and butter in a small saucepan over medium heat until the butter is fully melted and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the sugar and egg mixture, mixing on low speed until just combined. Do not overmix.

Step 6

Slowly pour the hot milk and butter mixture into the batter while mixing on low speed. The batter will be thin, which is normal.

Step 7

Fold the shredded coconut into the batter until evenly distributed.

Step 8

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Optional: Top the cooled cake with additional shredded coconut or a light glaze for extra sweetness and presentation.

Nutrition Facts

Serving size	1141.5 grams (1141.5g)

Amount per serving	% Daily Value*
Calories	3606

Total Fat 145.20g	186%
Saturated Fat 86.40g	432%
Polyunsaturated Fat 0.30g
Cholesterol 835mg	278%
Sodium 1699mg	74%
Total Carbohydrate 546.60g	199%
Dietary Fiber 12.50g	45%
Total Sugars 343.30g
Protein 54.60g	109%

Vitamin D 227IU	1137%
Calcium 454mg	35%
Iron 15mg	83%
Potassium 992mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 5.9%

Carbs: 58.9%