Coconut Velvet Cake with Sweetened Condensed Milk

Name: Coconut Velvet Cake with Sweetened Condensed Milk
Prep time: 60 min
Total time: 60 min
Yield: 40 servings
Cuisine: Française
Ingredients: 4 eggs, separated; 2/3 cup (150 g) unsalted butter, softened; 2 cups (400 g) sugar; 2 cups (250 g) all-purpose flour, sifted; 1/2 cup (12 cl) whole milk; 3/4 cup (200 ml) coconut milk; 1 tbsp (11 g) baking powder; 1 can (14 oz / 397 g) sweetened condensed milk; 1/3 cup (10 cl) whole milk (for soaking the coconut); 1 cup (100 g) shredded coconut

By Marie Lefebvre · Updated September 29, 2026

A cloud-soft coconut cake soaked in sweetened condensed milk and blanketed with a fluffy layer of rehydrated shredded coconut. This tropical-inspired dessert is pure comfort in every slice — easy to make, even better the next day, and guaranteed to disappear fast.

Prep⏱️ 60 min

Servings👥 40 servings

Difficulty📊 Easy

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🛒 Ingredients

40 servings

4 eggs, separated
2/3 cup (150 g) unsalted butter, softened
2 cups (400 g) sugar
2 cups (250 g) all-purpose flour, sifted
1/2 cup (12 cl) whole milk
3/4 cup (200 ml) coconut milk
1 tbsp (11 g) baking powder
1 can (14 oz / 397 g) sweetened condensed milk
1/3 cup (10 cl) whole milk (for soaking the coconut)
1 cup (100 g) shredded coconut

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). Grease and flour a 9×13 inch (30×20 cm) baking pan.
2
Beat egg whites with a pinch of salt to stiff peaks. Set aside in the refrigerator.
3
In a large bowl, beat egg yolks, sugar, and softened butter with an electric mixer for 3–4 minutes until pale and creamy.
4
Gradually mix in sifted flour, whole milk, and coconut milk at low speed until the batter is smooth and homogeneous.
5
Add baking powder and mix briefly — do not overmix.
6
Gently fold the egg whites into the batter with a spatula, using slow upward strokes to keep it airy.
7
Pour batter into the prepared pan and bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
8
While the cake bakes, combine the shredded coconut with the 1/3 cup of milk and let it soak for 20 minutes.
9
As soon as the cake comes out of the oven, poke holes all over the warm surface using a fork or skewer.
10
Pour the condensed milk slowly and evenly over the whole cake, making sure to cover the edges, and let it absorb for 5 minutes.
11
Spread the milk-soaked coconut evenly over the top.
12
Cover tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. Serve cold.

💡 Chef's Tip

The cake is even better the next day, when the condensed milk has fully soaked through and the coconut topping becomes wonderfully tender. For extra depth of flavor, lightly toast the shredded coconut in a dry pan before soaking it in milk.