Best 5 Hot Milk Coconut Cake Recipes
Hot milk coconut cake is a classic Southern dessert that is perfect for any occasion. While there are many different recipes for this cake, the best one is the one that you make with love. This article will provide you with a few tips for making the best hot milk coconut cake, as well as a few different recipes to choose from. So whether you're a seasoned baker or a novice in the kitchen, you're sure to find the perfect recipe for your next hot milk coconut cake.
Check out the recipes below so you can choose the best recipe for yourself!
HOT MILK COCONUT CAKE
Grew up having this cake as an after school treat. My mom made it often, easy too make and coconuty.
Provided by Treena
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients 1 thru 7 together and place in greased square pan(9x9) .
- Bake 30 minutes at 350.
- Topping: mix ingredients 8 thru 11, spread on cake and broil till bubbly.
- (few minutes).
COCONUT COCONUT MILK CAKE
This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.
Provided by 4eversmiling
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
- Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
- Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g
HOT MILK SPONGE CAKE I
We make this, and top it with Broiled Coconut Topping! Really easy!
Provided by ZOOKIE
Categories Desserts Cakes Sponge Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
- In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
- Whisk together the flour and baking powder, and add to egg mixture until just combined.
- In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
- Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
- Remove cake from oven; preheat oven's broiler.
- Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 42.6 g, Cholesterol 56.5 mg, Fat 10 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 128.2 mg, Sugar 30.8 g
HOT MILK CAKE
This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 154mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
PINEAPPLE COCONUT HOT MILK CAKE
This is a recipe that I've been meaning to make. It comes from Fearless Baking by Elinor Klivans. The time to cool the cake before icing is not included.
Provided by mianbao
Categories Dessert
Time 1h20m
Yield 1 9x13 inch pan, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350º F.
- Grease and line a 9-by-13-inch baking pan.
- Sift the flour, baking powder, and salt together.
- Heat the milk and butter over medium heat just until the butter melts and the milk is hot (150º F).
- Beat the eggs and sugar until thick and light colored.
- Add the vanilla.
- Stir in the flour mixture.
- Slowly add the hot milk mixture, mixing just until smooth.
- Fill the prepared pan and bake for 45 minutes or until a cake tester comes out clean.
- Cool briefly in the pan, then loosen the cake by running a knife around the edges.
- Remove liner and cool on a wire rack.
- Make the frosting: Beat the butter, cream cheese, vanilla, and rum until they are smooth.
- Add the confectioners' sugar 1 cup at a time and beat until smooth.
- Mix in crushed pineapple.
- Frost the top and sides of the cake.
- Cover top and sides of the cake with coconut, pressing it into the frosting.
Nutrition Facts : Calories 659.7, Fat 29.5, SaturatedFat 19.3, Cholesterol 134.8, Sodium 274.1, Carbohydrate 93.7, Fiber 1.4, Sugar 74.8, Protein 7.1
Tips:
- Use fresh coconut milk for the best flavor. You can find it in most Asian grocery stores.
- If you don't have desiccated coconut, you can make your own by grating fresh coconut meat and then drying it in a low oven.
- Be careful not to overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- If you don't have time to make the frosting, you can use a store-bought frosting instead.
- Garnish the cake with toasted coconut or shredded coconut before serving.
Conclusion:
Hot milk coconut cake is a delicious and easy-to-make cake that is perfect for any occasion. It is moist, fluffy, and full of coconut flavor. The hot milk in the batter helps to create a tender crumb, while the coconut milk and desiccated coconut add a rich, tropical flavor. This cake is sure to be a hit with everyone who tries it.
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