Best 4 Hot Milk Coconut Cake Recipes
Indulge in the tropical flavors of the Hot Milk Coconut Cake, a delectable treat that combines the richness of coconut with the comforting warmth of milk. This classic cake is a symphony of textures, featuring a moist and fluffy crumb enveloped in a delicate coconut glaze. As you take a bite, the flavors of coconut and vanilla dance on your palate, complemented by the subtle sweetness of the milk. With its irresistible aroma and captivating taste, the Hot Milk Coconut Cake promises an unforgettable culinary experience.
The recipe section of this article offers a collection of variations to satisfy every palate. For those who prefer a traditional approach, the Classic Hot Milk Coconut Cake recipe provides step-by-step instructions to create the perfect balance of flavors. If you're seeking a gluten-free option, the Gluten-Free Hot Milk Coconut Cake recipe uses alternative flours to deliver the same delightful taste without compromising texture.
For those with a sweet tooth, the Hot Milk Coconut Cake with Cream Cheese Frosting recipe elevates the cake to new heights of indulgence. The creamy and tangy frosting adds a luscious layer of richness, creating a harmonious blend of flavors that will leave you craving more.
And for a touch of tropical flair, the Pineapple Hot Milk Coconut Cake recipe incorporates juicy pineapple chunks into the batter, resulting in a burst of sweetness and a vibrant pop of color.
No matter which recipe you choose, the Hot Milk Coconut Cake promises a delightful treat that will transport you to a tropical paradise with every bite.
COCONUT COCONUT MILK CAKE
This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.
Provided by 4eversmiling
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
- Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
- Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g
HOT MILK COCONUT CAKE
Grew up having this cake as an after school treat. My mom made it often, easy too make and coconuty.
Provided by Treena
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients 1 thru 7 together and place in greased square pan(9x9) .
- Bake 30 minutes at 350.
- Topping: mix ingredients 8 thru 11, spread on cake and broil till bubbly.
- (few minutes).
HOT MILK CAKE
This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 154mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
HOT MILK SPONGE CAKE WITH BROILED TOPPING
I don't remember where I got this from, but have been making it for years. It's easy and quick, and can bake while you are having supper. The recipe for the cake portion is already listed on Zaar Recipe #58603, however this one has the topping. It is also very delicious plain.
Provided by Diana 2
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*. Grease a 9 x 9 baking dish.
- In a small bowl, beat eggs for 4 minutes.
- Slowly add sugar. Beat 4 minutes.
- Add vanilla and mix thoroughly.
- In a separate bowl combine dry ingredients.
- Add to the egg mixture and mix just until blended.
- Heat milk and butter just until milk starts to foam.
- Add to batter and mix well.
- Bake for 25 minutes at 350*. Frost while warm.
- Topping:.
- Cream butter and sugar.
- Add coconut and mix well.
- Spread on cake while warm.
- Broil for 4 - 5 minutes, or until golden brown.
- You MUST keep an eye on this as it will burn very easily.
Tips:
- For a richer flavor, use full-fat coconut milk. - To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done. - Let the cake cool completely before frosting it. This will help the frosting set properly. - If you don't have a cake pan with a removable bottom, you can grease and flour a regular cake pan. Just be careful when turning the cake out onto a wire rack to cool. - For a fun variation, try adding some chopped nuts or dried fruit to the batter. - This cake can be stored at room temperature for up to 3 days. It can also be frozen for up to 2 months.Conclusion:
This hot milk coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its fluffy texture, sweet coconut flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this hot milk coconut cake a try!
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