Condensed Milk & Coconut Cake Glaze
A silky, tropical glaze that elevates any cake in just minutes. The bright hint of lemon perfectly balances the richness of condensed milk, while the coconut flakes add a delightful texture to every bite. Your new go-to frosting!
🛒 Ingredients
30 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- Juice of half a lemon
- 1 tablespoon margarine or unsalted butter
- ½ cup (50 g) desiccated shredded coconut
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Directions
- 1
In a small saucepan over low heat, melt the margarine until fully liquefied but not browned.
- 2
Pour in the sweetened condensed milk and stir gently with a spatula to combine with the fat.
- 3
Add the fresh lemon juice and cook for 2 to 3 minutes over low heat, stirring constantly, until the glaze thickens slightly.
- 4
Remove from heat and immediately pour the warm glaze over your cake, spreading evenly with a spatula.
- 5
Sprinkle the shredded coconut generously on top and allow to set for 10 minutes before serving.
💡 Chef's Tip
Swap lemon for lime juice for a more tropical flavor profile. For extra depth, lightly toast the coconut in a dry pan until golden before using — it adds a wonderful nutty aroma.
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Same category — Desserts
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