Creamy Milk Cake is a tender, melt-in-your-mouth dessert that combines the richness of whole milk, coconut milk, and sweetened condensed milk into a simple yet indulgent treat. It’s a one-bowl, blender-friendly recipe that’s incredibly easy to make and delivers a custard-like texture with a golden crust. This cake is perfect for family gatherings, afternoon tea, or as a make-ahead dessert for special occasions. With minimal prep and maximum flavor, it’s a crowd-pleaser that feels both nostalgic and elegant.
Ingredients:
- 3 large eggs
- 500 ml whole milk
- 200 ml coconut milk
- 395 g sweetened condensed milk (1 standard can)
- 2 tablespoons unsalted margarine or butter
- ½ cup granulated sugar (optional, depending on sweetness preference)
- 1 cup all-purpose flour
- Butter and flour for greasing the pan
Instructions:
1. Preheat and Prepare the Pan
- Preheat your oven to 180°C (356°F).
- Grease a 27 cm x 17 cm baking dish (or similar size) with butter and lightly dust with flour to prevent sticking.
2. Blend the Batter
- In a blender, combine the eggs, whole milk, coconut milk, sweetened condensed milk, margarine (or butter), sugar (if using), and flour.
- Blend on medium speed for about 5 minutes, or until the mixture is smooth and fully combined.
- The batter will be slightly thin and pourable—this is normal for a custard-style cake.
3. Bake the Cake
- Pour the blended batter into the prepared baking dish.
- Bake in the preheated oven for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Baking time may vary depending on your oven, so keep an eye on the cake after 35 minutes.
4. Cool and Serve
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely, or serve slightly warm for a softer texture.
- Slice into squares and serve as-is, or top with a dusting of powdered sugar, a drizzle of caramel, or a dollop of whipped cream.
Tips & Variations:
- Add flavor: A teaspoon of vanilla extract or a pinch of cinnamon can enhance the flavor.
- Topping ideas: Toasted coconut, chopped nuts, or a light glaze can add texture and visual appeal.
- Make it dairy-free: Use plant-based milk and coconut condensed milk for a dairy-free version.
- Serve chilled: For a firmer texture, refrigerate the cake for a few hours before serving.
Why You’ll Love This Cake:
- Ultra-creamy and moist texture
- Simple, one-bowl preparation
- Naturally sweet from condensed milk
- Versatile for toppings and flavor additions
- A comforting dessert that feels both rustic and refined
Would you like a version of this cake with a caramel topping or a chocolate swirl? I’d be happy to help you customize it!