Creamy Coconut Cake Filling
A rich and luscious coconut filling that transforms any layer cake into a tropical indulgence. Made with just a handful of pantry staples, it comes together effortlessly on the stovetop. Perfect for sponge cakes, Swiss rolls, or spread generously over warm crêpes.
🛒 Ingredients
4 servings
- 7 oz (200 g) unsweetened desiccated coconut
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1½ tablespoons unsalted butter
- ½ cup (120 ml) whole milk
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Directions
- 1
In a heavy-bottomed saucepan, combine the condensed milk, whole milk, butter, and desiccated coconut over medium heat.
- 2
Stir continuously with a wooden spoon or heat-resistant spatula to prevent the mixture from sticking to the bottom of the pan.
- 3
Cook for 15–20 minutes, stirring constantly, until the filling thickens considerably and pulls away cleanly from the sides of the pan.
- 4
Remove from heat and allow to cool slightly before spreading onto cake layers, pastries, or cookies.
💡 Chef's Tip
For a smoother consistency, briefly pulse half the coconut in a food processor before adding it to the pan. Leftover filling keeps in an airtight container in the fridge for up to 5 days.
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Same category — Desserts
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