Hot Milk Coconut Cake Recipe

Indulge in the nostalgic comfort of this Hot Milk Coconut Cake! A beloved after-school treat, this easy-to-make recipe delivers a delightful coconutty flavor that will transport you back to childhood. Moist, tender cake topped with a bubbly, sweet coconut topping – pure deliciousness! Perfect for a casual dessert or special occasion.

Prep Time 20 mins

Cook Time 50 mins

Calories 426.1 kcal

Protein 11g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Hot Milk Coconut Cake

3 large eggs
1 ½ cups granulated sugar
1 cup milk (whole milk recommended)
Vanilla
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
½ cup packed light brown sugar
Cream
Coconut

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How to Make Hot Milk Coconut Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the shredded coconut.
Pour batter into the prepared pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, prepare the topping: In a medium bowl, combine the brown sugar, flour, butter, and coconut milk. Mix until smooth.
Once the cake is baked, spread the topping evenly over the warm cake.
Place the cake under the broiler for 1-2 minutes, or until the topping is bubbly and lightly browned. Watch carefully to prevent burning.
Let the cake cool completely before cutting and serving.