Description
A rich and silky creamy milk cake with a soft custard-like texture and a lightly golden top, made easily in a blender. Perfect as a comforting dessert with deep coconut and condensed milk flavor.
Ingredients
3 eggs
500 ml milk
200 ml coconut milk
395 g condensed milk
2 tablespoons unsalted margarine
1/2 cup sugar
1 cup wheat flour
Instructions
- Preheat the oven to 180°C (356°F). Grease a 27 x 17 cm baking tin with butter and lightly dust with flour.
- Add the eggs, milk, coconut milk, condensed milk, margarine, sugar, and wheat flour to a blender.
- Blend for about 5 minutes until the mixture is smooth and fully combined.
- Pour the batter into the prepared baking tin.
- Bake for about 40 minutes, or until the cake is set and lightly golden on top. Check near the end as oven times may vary.
- Remove from the oven and let cool slightly before slicing.
- Serve warm or at room temperature.
Notes
Butter can be used instead of margarine for a richer flavor.
Add 1 teaspoon vanilla extract for extra aroma.
Sprinkle cinnamon on top after baking for a warm finish.
Add shredded coconut for enhanced coconut flavor.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave for a few seconds if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
