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Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 180°C (350°F).
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Grease an 8-inch round cake pan (or similar size) with butter or margarine.
This prevents the cake from sticking and helps with easy removal.
Step 2: Beat the Eggs
Crack 3 eggs into a large mixing bowl and beat them using a whisk or electric mixer until they are light and well combined.
Step 3: Add the Milk
Pour in:
200 ml coconut milk
500 ml regular milk
Mix thoroughly until the liquids are fully blended with the eggs.
Add sugar now if you’re using it and stir well to dissolve.
Step 4: Add Condensed Milk
Add 1 small cup (about 150 ml) of condensed milk.
Whisk it in slowly until the mixture is smooth and creamy.
This is the secret to the cake’s rich flavor and signature moistness.
Step 5: Melt and Add Butter
Melt 3 tablespoons of butter (or margarine).
Let it cool slightly, then pour into the milk-egg mixture and stir to combine evenly.
Step 6: Sift in the Flour
Gradually sift in 1 cup of all-purpose flour into the wet ingredients.
Mix gently while adding the flour to avoid lumps.
You want a thick, pourable batter that’s smooth but not overmixed.
Step 7: Pour the Batter
Pour the batter into your greased cake pan.
Spread it out evenly with a spatula for even baking.
Step 8: Bake the Cake
Place the pan in the preheated oven.
Bake for 30–40 minutes, or until:
The top is lightly golden,
A toothpick inserted in the center comes out clean.
Keep an eye on the cake to avoid overbaking—it should remain moist and tender.
Step 9: Cool and Serve
Allow the cake to cool in the pan for 10–15 minutes.
Transfer to a wire rack to cool completely.
Slice and serve! This cake is delicious warm, at room temperature, or chilled.
Expert Tips
Use full-fat coconut milk for the creamiest texture.
Skip the sugar if you prefer a lighter sweetness—the condensed milk is usually sweet enough.
For a twist, add vanilla extract or a pinch of ground cardamom for aromatic flavor.
Make it festive by topping with toasted coconut flakes, powdered sugar, or sliced almonds after baking.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Freezing is not recommended, as it may alter the creamy texture.
Best served fresh or chilled the next day—it gets creamier!
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