Ingredients
- Eggs: 3 large
- Coconut Milk: 200 ml
- Regular Milk: 500 ml
- Condensed Milk: 1 small cup
- Butter or Margarine: 3 tablespoons (melted)
- All-Purpose Flour: 1 cup
- Sugar: 3 tablespoons (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Grease your cake pan with a little butter or margarine to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, crack the eggs and beat them until smooth. Add the coconut milk and regular milk, mixing thoroughly to combine. If you choose to include sugar, add it now and stir well.
- Add Condensed Milk: Pour the condensed milk into the mixture and whisk until fully incorporated. This will provide a lovely sweetness and creamy texture to the batter.
- Incorporate Butter: Melt the butter or margarine and add it to the mixture, stirring until smooth and well blended.
- Add Flour: Gradually sift the all-purpose flour into the wet ingredients, mixing as you go. This helps avoid lumps and ensures the batter is silky smooth.
- Prepare the Batter: Once the flour is fully combined, pour the batter into the prepared cake pan, spreading it out evenly.
- Bake the Cake: Bake the cake in the preheated oven for about 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to make sure it doesn’t overbake.
- Cool and Serve: After baking, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice into pieces and serve.
Tips
- Optional Toppings: You can drizzle melted chocolate or sprinkle powdered sugar on top for added flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
This creamy milk cake is perfect for any occasion, offering a soft and moist texture with a delightful blend of flavors. Let me know if you’d like variations or additional tips!