Three Milk Coconut Cake Recipe
Introduction
This Three Milk Coconut Cake Recipe is a unique and delicious dessert. It’s a moist and fluffy cake made with a mix of three different types of milk, coconut flakes and cream cheese. The combination of the three milks and coconut flakes creates a lovely texture and a sweet, creamy flavor. The cake is topped with a layer of cream cheese frosting, giving it a rich and delicious finish. This cake is the perfect treat for any special occasion or just to enjoy on its own.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1/2 cup coconut milk
- 1/2 cup condensed milk
- 1/2 cup shredded coconut flakes
For the frosting:
- 8 ounces cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined. Add the vanilla extract and mix until combined.
Slowly add the dry ingredients, a little at a time, and mix until combined. With the mixer on low, slowly add the three milks and mix until combined. Add the coconut flakes and mix until combined.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean. Allow the cake to cool completely before frosting.
To make the frosting, beat the cream cheese and butter together until light and fluffy. Slowly add the powdered sugar and beat until combined. Add the vanilla extract and mix until combined.
Spread the frosting over the cooled cake and sprinkle with extra coconut flakes. Serve and enjoy!
Nutrition
This Three Milk Coconut Cake is an indulgent treat and should be eaten in moderation. One slice of cake contains about 500 calories and 25 grams of fat. It also contains about 97 grams of carbohydrates and 5 grams of protein.
Serving Suggestions
This Three Milk Coconut Cake is the perfect dessert for a special occasion or just to enjoy on its own. It can be served as is, or with a scoop of ice cream or fresh fruit. It’s also delicious topped with a dollop of whipped cream or a drizzle of chocolate sauce.
Tips and Tricks
For a lighter cake, you can substitute the whole milk for almond milk or coconut milk. You can also replace the cream cheese in the frosting with Greek yogurt for a healthier alternative. For an extra special touch, you can add a layer of crushed pineapple between the cake and the frosting.
Storage
This Three Milk Coconut Cake is best enjoyed the same day it is made. However, it can be stored in the refrigerator for up to 3 days. Wrap the cake tightly in plastic wrap before storing to keep it fresh.
Conclusion
This Three Milk Coconut Cake is a delicious and unique dessert. It’s a moist and fluffy cake made with a mix of three different types of milk and coconut flakes, topped with a layer of cream cheese frosting. It’s the perfect treat for any special occasion or just to enjoy on its own. Give this recipe a try and let us know what you think!
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