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–+ servings

Milk Cake Recipe

This easy milk cake combines sweetened condensed milk, evaporated milk, whole milk, eggs, and butter for a soft, creamy center finished with a caramelized coconut and brown sugar topping.
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • ½ cup unsalted butter divided into 6 tablespoons for the cake and 2 tablespoons for the topping
  • 6 large eggs room temperature
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 2 cups whole milk room temperature
  • 2 teaspoons pure vanilla extract
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup sweetened shredded coconut
  • ½ cup packed light brown sugar

Instructions
 

  • Preheat the oven to 350°F. Lightly grease a 9×13-inch glass or ceramic baking dish.
  • Melt the butter. Set aside 6 tablespoons for the cake batter and 2 tablespoons for the topping. Allow it to cool slightly.
  • Add the eggs to a large mixing bowl and whisk until completely combined.
  • Whisk in the sweetened condensed milk, evaporated milk, whole milk, vanilla, and 6 tablespoons of melted butter.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the milk mixture, whisking just until combined.
  • Pour the batter into the prepared baking dish. Bake for 35 to 40 minutes, until the edges have set and the center is still slightly soft.
  • Mix the shredded coconut, brown sugar, and reserved 2 tablespoons of melted butter in a small bowl.
  • Carefully remove the cake from the oven. Sprinkle the coconut mixture evenly over the top.
  • Return the milk cake to the oven and bake for another 18 to 25 minutes, until the topping is deep golden brown and the center is set with a slight jiggle.
  • Let the cake cool for at least 30 minutes before serving. Serve slightly warm for a soft, creamy texture, or refrigerate for two to three hours for firmer slices.

Notes

  • Don’t add extra flour because the batter looks thin. A loose batter is what gives this milk cake its creamy texture.
  • The cake continues setting as it cools, so remove it from the oven while the center still has a gentle jiggle.
  • If the topping gets dark too quickly, loosely cover the baking dish with aluminum foil for the remaining baking time.
  • For clean slices, refrigerate the cake before cutting. For the softer texture shown in the photo, serve it warm or at room temperature with a wide spatula.