Ingredients
Scale
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup coconut milk
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (for glaze)
- 1/2 cup sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with melted butter and dust with flour.
- In a blender, combine the coconut milk, sweetened condensed milk, evaporated milk, eggs, flour, melted butter, and vanilla extract. Blend until smooth.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until golden brown. A toothpick inserted in the center should come out clean.
- For the glaze, combine remaining coconut milk, sugar, and half of the shredded coconut in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for about 5 minutes until thickened.
- Once baked, cool the cake completely in the pan before inverting onto a serving plate. Pour warm glaze over the top and garnish with remaining shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 310
- Sugar: 28g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 90mg