Condensed Milk Coconut Cake
By kml9876 | Published on Monday January 13, 2014 | Categories: Sweet Treats | Cakes

I had a lot of coconut leftover from Christmas so I decided to Google and find a recipe to use it in. This is the recipe that I found. This cake has a strong flavor of almond.

  • 1 1/2 cups of all purpose flour
  • 3/4 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 sticks (1 cup) of unsalted butter, room temperature
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of almond extract
  • 3/4 cup of sweetened condensed milk
  • 3 large eggs
  • 1/4 tsp of salt
  • 1 1/2 cups of sweetened shredded coconut


  1. Preheat the oven to 325 degrees.
  2. Grease a 9 x 5 loaf pan.
  3. In a bowl combine the flour, salt and baking powder,  and set aside.
  4. In a bowl of a stand mixer or hand mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
  5. Next add the sweetened condensed milk and mix for only a few seconds.
  6. Then add in the dry ingredients, mixing just until the flour is mixed in (don?t over mix).
  7. Next add the eggs, one at a time.
  8. Then add the extracts and shredded coconut.
  9. Pour the batter into the prepared pan, smooth the top with a spatula.
  10. Bake for 70 ? 80 minutes, or until a thin knife inserted into the center comes out clean. (My cake only needed 60 minutes)
  11. If the top of the pound cake looks like it?s browning too quickly, place a piece of foil over it for the remainder of its time in the oven.
  12. Cool in pan for about 10 minutes and then finish cooling it on a wire rack.
  13. Store in an air tight container for up to 3 days at room temperature

Article: Condensed Milk Coconut Cake
Categories: Sweet Treats | Cakes
Description: A sweet almond and coconut cake
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Author: kml9876