🥥 No Sugar Coconut Cake (with Condensed Milk)
📝 Description
This soft, moist coconut cake is naturally sweetened with condensed milk—no extra sugar needed. It’s rich, slightly creamy, and packed with coconut flavor, making it perfect for tea time or as a simple dessert.
🛒 Ingredients (Serves 6–8)
For the Cake:
- 2 cups (250 g) all-purpose flour
- 1 can (14 oz / 400 g) sweetened condensed milk
- 3 eggs
- ½ cup (120 ml) coconut milk (or regular milk)
- ¼ cup (60 ml) melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tbsp baking powder
Optional Toppings:
- ¼ cup desiccated coconut
- Powdered sugar (light dusting, optional)
- Coconut glaze (see below)
👩🍳 Instructions
1. Preheat & prepare
- Preheat oven to 180°C (350°F).
- Grease and line an 8-inch cake pan.
2. Mix wet ingredients
- In a large bowl, whisk together condensed milk, eggs, coconut milk, melted butter (or oil), and vanilla until smooth.
3. Add dry ingredients
- Sift in flour and baking powder.
- Gently mix until just combined (don’t overmix).
4. Bake
- Pour batter into prepared pan.
- Sprinkle desiccated coconut on top (optional).
- Bake for 30–40 minutes, or until a toothpick inserted comes out clean.
5. Cool & serve
- Let the cake cool in the pan for 10–15 minutes.
- Transfer to a rack, slice, and serve.
🥥 Optional Coconut Glaze (Highly Recommended!)
- ½ cup coconut milk
- 2–3 tbsp condensed milk
Steps:
- Mix both and lightly drizzle over warm cake for extra moisture and flavor.
🍽️ Serving Ideas
- Serve with tea or coffee ☕
- Pair with fresh mango or berries
- Add whipped cream for a richer dessert
💡 Tips for Best Results
- Don’t overbake—this cake should stay moist
- Use coconut milk for stronger coconut flavor
- Room temperature eggs mix better
- Add a pinch of salt to balance sweetness
🥗 Nutritional Info (Approx. per slice)
- Calories: 280–330 kcal
- Protein: 6–8 g
- Fat: 12–15 g
- Carbs: 35–40 g
❓ Q&A
Q: Is this really “no sugar”?
It contains sugar from condensed milk, but no added sugar separately.
Q: Can I make it eggless?
Yes—replace each egg with ¼ cup yogurt or 1 tbsp flaxseed + 3 tbsp water.
Q: Can I make it gluten-free?
Yes—use a gluten-free flour blend.
Q: How long does it last?
2–3 days at room temp (covered) or up to 5 days refrigerated.