Condensed Milk Coconut Cake Recipe

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 can (14.5 ounces) sweetened condensed milk
• 2 cups shredded sweetened coconut

Directions:

1. Preheat the oven to 350°F. Grease and flour a 9×13 inch cake pan and set aside.

2. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

4. Beat in the eggs, one at a time, until well combined.

5. Mix in the vanilla extract.

6. Gradually add in the flour mixture, alternating with the milk, until all ingredients are combined.

7. Stir in the sweetened condensed milk and shredded coconut until well combined.

8. Pour the batter into the prepared cake pan and smooth out the top with a spatula.

9. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

10. Allow the cake to cool completely in the pan before slicing and serving.

Verdict and Serving Suggestions:

This condensed milk coconut cake is an easy and delicious dessert that everyone will love. The cake is moist, fluffy, and full of sweetened coconut flavor. Serve it at room temperature with a dollop of whipped cream or a sprinkle of extra shredded coconut on top. This cake also makes a great addition to any potluck, party, or family gathering. Enjoy!