Caramelized Coconut Bread Cake
Give stale bread a stunning second life with this creamy, golden caramelized bread cake. Packed with coconut flavor and crowned with a glossy homemade caramel, it's one of those budget-friendly desserts that always impresses.
🛒 Ingredients
20 servings
- 3 eggs
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 can full-fat milk (use the empty condensed milk can as a measure, approx. 1⅔ cups)
- 4 thick slices of day-old bread (approx. 7 oz / 200 g)
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar (for the batter)
- 1 teaspoon baking powder
- 3 tablespoons shredded coconut
- Ground cinnamon to taste (optional)
- ¼ cup granulated sugar (for the caramel)
🛍️ Recommended tools
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Directions
- 1
Melt the sugar (¼ cup) in a dry saucepan over low heat without stirring until a golden amber caramel forms. Pour immediately into a Bundt or ring mold, swirling to coat the bottom and sides. Set aside.
- 2
In a blender, combine the eggs, condensed milk, milk, cornstarch, sugar, and shredded coconut. Blend until smooth.
- 3
Gradually add the day-old bread broken into chunks, blending continuously until the batter is completely smooth. Add the baking powder last and pulse briefly to combine.
- 4
Pour the batter over the caramel in the mold.
- 5
Bake at 325 °F (160 °C) for approximately 45 minutes, or until a clean knife inserted into the center comes out dry.
- 6
Remove from the oven and let rest for 8 minutes before unmolding onto a serving plate while still warm, so the caramel pours over the cake.
💡 Chef's Tip
Dust with cinnamon right before serving for a warming spice note. Serve warm or chilled alongside a scoop of vanilla ice cream or a drizzle of extra caramel sauce for an indulgent finish.
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