Creamy Condensed Milk and Coconut Pudding Cake
This incredibly soft cake sits somewhere between a flan and a classic sponge — creamy, lightly golden, and utterly irresistible. Everything goes into the blender at once, making it one of the easiest desserts you'll ever bake. A guaranteed crowd-pleaser for any occasion!
🛒 Ingredients
10 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 1 can measure of whole milk
- 1 can measure of coconut milk
- 1 can measure of all-purpose flour
- ½ can measure of granulated sugar
- 3 whole eggs
- 3 tablespoons softened butter
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Generously grease a round or square baking pan with butter and dust it with flour, tapping out any excess.
- 2
Add all the ingredients — condensed milk, whole milk, coconut milk, flour, sugar, eggs, and butter — into a blender. Blend on high speed for 1–2 minutes until completely smooth.
- 3
Pour the batter gently into the prepared pan.
- 4
Bake for 35–40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- 5
Allow to cool for 15 minutes before unmolding. The result is a dessert with a unique texture: custardy and creamy on the inside, lightly crisp and golden on the outside.
💡 Chef's Tip
Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat. Leftovers keep well in the fridge for up to 3 days, covered with plastic wrap.
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