Hot Milk Coconut Cake Recipes

HOT MILK COCONUT CAKE

Hot Milk Coconut Cake image

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

Ingredients

2 eggs (beaten)
1 cup sugar
1/2 cup hot milk
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 pinch salt
3 tablespoons butter
1/2 cup brown sugar
2 tablespoons cream (whipping)
1/2 cup coconut

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

Coconut Coconut Milk Cake image

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

Ingredients

2 cups white sugar
1 cup butter, softened
4 eggs, separated
1 cup unsweetened shredded coconut
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 (14 ounce) can coconut milk

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

Hot Milk Sponge Cake I image

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

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup white sugar
½ cup milk
2 tablespoons butter
¼ cup packed brown sugar
2 tablespoons butter, room temperature
½ cup flaked coconut
¼ cup chopped walnuts
4 tablespoons milk

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

Hot Milk Cake image

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

Ingredients

4 large eggs, room temperature
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed

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

Pineapple Coconut Hot Milk Cake image

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

Ingredients

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
4 ounces unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
4 ounces unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 tablespoon dark rum
3 1/4 cups confectioners' sugar
1 (8 ounce) can crushed pineapple, drained well
2 1/2 cups shredded sweetened coconut

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

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