Description
If you’re looking for the ultimate moist coconut dessert, Coconut Cake Soaked with Sweetened Condensed Milk is guaranteed to become one of your all-time favorites. This incredibly soft and fluffy cake is baked until golden, then generously soaked with rich sweetened condensed milk, allowing every bite to become irresistibly moist, creamy, and bursting with coconut flavor. Finished with a light whipped cream frosting and covered in sweet shredded coconut, this dessert is the definition of tropical comfort food.
Ingredients
🍰 For the Coconut Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat coconut milk
- ½ cup sour cream
- 1 cup sweetened shredded coconut
🥛 For the Soaking Mixture
- 1 can (14 ounces) sweetened condensed milk
- ½ cup coconut milk
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
🍦 For the Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
OR
- 8 ounces whipped topping, thawed
🥥 For Garnish
- 2 cups sweetened shredded coconut
- Toasted coconut flakes (optional)
- White chocolate curls
- Fresh raspberries or strawberries (optional)
- Mint leaves
Instructions
Step 1: Prepare the Oven
Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
Step 2: Mix the Dry Ingredients
In a medium bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Prepare the Cake Batter
In a large mixing bowl beat:
- Butter
- Sugar
for about 4–5 minutes until light and fluffy.
Add eggs one at a time.
Mix well after each addition.
Add:
- Vanilla
- Coconut extract
Alternate adding:
- Dry ingredients
- Coconut milk mixed with sour cream
Begin and end with the flour mixture.
Fold in shredded coconut.
Step 4: Bake
Pour the batter into the prepared pan.
Spread evenly.
Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Prepare the Sweetened Condensed Milk Soak
While the cake bakes, whisk together:
- Sweetened condensed milk
- Coconut milk
- Heavy cream
- Vanilla
Mix until smooth.
Step 6: Soak the Cake
Allow the cake to cool for 10 minutes.
Using the handle of a wooden spoon or a large skewer, poke holes all over the cake.
Slowly pour the condensed milk mixture evenly across the surface.
Allow the liquid to soak completely into the cake.
Cool completely.
Step 7: Prepare the Frosting
Beat together:
- Heavy whipping cream
- Powdered sugar
- Vanilla
- Coconut extract
until stiff peaks form.
Spread evenly over the chilled cake.
Step 8: Decorate
Cover the entire cake with:
- Sweetened shredded coconut
Garnish with:
- Toasted coconut flakes
- White chocolate curls
- Fresh berries
- Mint leaves
Refrigerate for at least 4 hours, preferably overnight.
Serve chilled.
Notes
- Use room-temperature ingredients for a smoother batter.
- Pour the soaking mixture over the cake while it’s still warm.
- Don’t rush the chilling process—the cake becomes even more flavorful overnight.
- Full-fat coconut milk creates the richest texture.
- Toasted coconut adds extra crunch and flavor.
- Keep refrigerated until serving.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 35 minutes
Nutrition
- Calories: 540
- Sugar: 38g
- Sodium: 240mg
- Protein: 6g
- Cholesterol: 105mg