Description
Irresistible coconut cake with sweetened condensed milk frosting.
Ingredients
Scale
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1 cup of coconut milk
- 1/2 cup of vegetable oil
- 3 eggs
- 1 teaspoon of baking powder
- 1 cup of shredded coconut
- 1 can of sweetened condensed milk
Instructions
- Preheat the oven to 180 °C (350 °F).
- In a large bowl, mix the sugar with the eggs until creamy.
- Add the vegetable oil and coconut milk to the mixture and continue beating.
- Sift the all-purpose flour and baking powder into the bowl, and mix well until incorporated.
- Add the shredded coconut and mix again.
- Pour the mixture into a greased mold and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- While the cake is cooling, prepare the sweetened condensed milk frosting by simply beating the sweetened condensed milk in a bowl until smooth.
- When the cake is completely cool, generously cover it with the sweetened condensed milk frosting.
- Decorate to taste with more shredded coconut if desired.
- Serve and enjoy.
Notes
- Ensure the cake is completely cool before adding the frosting for best results.
- Can be topped with additional coconut for decoration.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Coconut cake, sweetened condensed milk, desserts, easy recipes, Mexican desserts