Step 1: Preheat the Oven and Prepare Your Pan
Preheat the oven to 350°F (175°C).
Grease and flour a bundt pan or an 8×8-inch baking dish.
Because this cake has a high moisture content, greasing well prevents sticking and ensures clean release.
Step 2: Combine All Ingredients
In a large mixing bowl, add the sweetened condensed milk, whole milk, coconut milk, flour, sugar, eggs, melted butter, baking powder, and optional vanilla extract.
Use a whisk or electric mixer to blend until the mixture is silky and uniform.
The batter will be thinner than traditional cake batter—this is normal and what creates the signature custard-like texture.
Step 3: Bake the Cake
Pour the batter into your prepared pan and smooth the top.
Bake for 45–55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
During baking, the cake may rise slightly and settle, forming a caramelized top.
Step 4: Cool and Garnish
Allow the cake to cool in the pan for 15–20 minutes.
Carefully transfer to a serving platter or leave it in the dish if using a square pan.
Sprinkle shredded coconut generously over the top while the cake is still warm so it adheres beautifully.
Step 5: Serve and Enjoy
Slice and serve warm, room temperature, or chilled.
The texture becomes firmer as it cools, creating a delightful balance between creamy and set.
Serve alone or with whipped cream, fresh fruit, or a dusting of cinnamon.
Notes
This cake has a custard-style batter, so do not overbake. Slight jiggle in the center is fine.
Use room-temperature ingredients for best mixing and smooth texture.
Consider using a blender to mix the batter for ultra-smooth consistency.
Allow the cake to cool before slicing—it helps the custard firm properly.
