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Coconut Condensed Milk in Coconut Cake

Sep-23-2016
Jyoti Arora
10 minutes
Prep Time
70 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Coconut Condensed Milk in Coconut Cake RECIPE

Coconut condensed milk is the solution for your Dairy Free desserts or cakes or even ice creams. Include it in your desserts or just have it as is and it is yummy. I have used the same condensed milk in my cake too and recipe is provided for both.

Recipe Tags

  • Egg-free
  • Medium
  • Festive
  • Indian
  • Simmering
  • Baking
  • Dessert
  • Vegan

Ingredients Serving: 2

  1. For the Coconut Condensed Milk:
  2. Coconut Milk - 500 ml (tetra pack)
  3. Sugar- 180 grams
  4. For the Coconut Cake:
  5. All purpose Flour - 1 1/4 cups
  6. Baking powder - 1 teaspoon
  7. Baking soda - 1/2 teaspoon
  8. Coconut Condensed Milk - 3/4 cup
  9. Melted Butter - 4 tablespoons
  10. Vanilla essence - 1 teaspoon
  11. Milk - 4 tablespoons
  12. Desiccated Coconut - 1/2 cup
  13. Melted Chocolate - 1 tablespoon

Instructions

  1. Mix the coconut milk and sugar in a heavy bottomed saucepan.
  2. Cook it on low heat until the sugar has dissolved.
  3. Simmer it over low heat after the sugar is dissolved. Do not stir once the mix starts to simmer otherwise it can crystallise.
  4. Gently simmer for roughly 30- 40 minutes, once it has reduced by half and thickened.
  5. It will change the colour from white to a little darker and that is what we need. Thick consistency and little darker than off white colour.
  6. Now pour in the glass jar but do not scrape the sides of the pan. We need clear, creamy and smooth condensed milk not the grainy one.
  7. Allow the condensed milk to completely cool down before closing the lid.
  8. Store it in the fridge and it will last for months.
  9. Coconut Cake:
  10. Sieve the flour, baking powder and soda together.
  11. Grease the cake tin and preheat the oven at 180 degrees. I used a greased small glass bowl for this shape. Rest of the batter was poured in a pan.
  12. Whisk together the condensed milk, melted butter and vanilla essence to a creamy and a fluffy mix.
  13. Add the sifted flour mixture and mix gently with help of a spatula. Mix milk to make the batter to a dropping consistency.
  14. Gently fold in the coconut into this batter and mix it with a silicon spatula.
  15. Pour the batter into the greased pan and glass bowl and bake at 180 degrees for 25 minutes or once the inserted stick comes out clean.
  16. Let the cake cool at room temperature in the tin for five minutes. Now invert it on a cooling rack.
  17. The bowl shaped cake needs to be placed in fridge for 1/2 an hour. Now scrap off some cake from the middle to make it look like a bowl.
  18. Now brush the melted chocolate to make it liquid proof. Let it sit in the refrigerator for a few minutes and your Coconut Chocolate bowl is ready.

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