Coconut Condensed Milk Fondant Cake
A beautifully soft and creamy cake that sits somewhere between a custard and a sponge, made entirely in a blender. This coconut treat is the easiest crowd-pleaser you'll ever bake. Serve warm or at room temperature for a comforting, melt-in-your-mouth dessert.
🛒 Ingredients
6 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1¾ cups (395 ml) whole milk
- ¾ cup (200 ml) coconut milk
- 1½ cups (200 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 3 large eggs
- 3 tablespoons (45 g) unsalted butter, melted
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Directions
- 1
Preheat oven to 400°F (200°C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Combine all ingredients in a blender and process for 1–2 minutes until completely smooth.
- 3
Pour the batter into the prepared pan.
- 4
Bake for 35 to 50 minutes, until the top is golden brown.
- 5
Test for doneness by inserting a toothpick in the center — it should come out clean.
- 6
Allow to cool before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
The finished texture is closer to a thick custard than a traditional cake — that's the magic of this recipe! It firms up as it cools. Sprinkle shredded coconut on top before baking for an extra golden crust.
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