Pastel de Coco con Leche Condensada is a luscious coconut cake infused with the rich, creamy sweetness of condensed milk. Popular in Latin American and Caribbean cuisine, this dessert brings together moist cake layers, tropical coconut flavors, and a decadent condensed milk topping. Whether for a special occasion or a simple family gathering, this recipe promises to impress.
Why You’ll Love This Recipe
- Tropical Flavor: The coconut gives the cake a refreshing and light tropical profile.
- Moist Texture: The condensed milk keeps the cake rich and tender.
- Easy to Make: With straightforward steps, this cake is beginner-friendly.
- Perfect for Any Occasion: From birthdays to holiday celebrations, it’s always a crowd-pleaser.
Ingredients
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Topping:
- 1 can (14 ounces) sweetened condensed milk
- 1 cup unsweetened shredded coconut (or sweetened if you prefer a sweeter finish)
Optional Garnish:
- Whipped cream
- Fresh coconut shavings
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or line it with parchment paper.
2. Prepare the Cake Batter
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
- Add the vegetable oil, vanilla extract, and coconut milk. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
3. Bake the Cake
Pour the batter into the prepared baking pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan.
4. Add the Topping
While the cake is still warm, evenly pour the sweetened condensed milk over the top, allowing it to soak into the cake. Sprinkle the shredded coconut generously over the top.
5. Let it Rest
Allow the cake to cool completely and refrigerate for at least 2 hours before serving to let the flavors meld.
Variations
- Lemon Twist: Add the zest of one lemon to the batter for a citrusy contrast to the coconut.
- Nutty Flavor: Sprinkle toasted almonds or pecans over the top for added crunch.
- Chocolate Touch: Drizzle melted chocolate over the cake for a richer dessert.
- Layered Version: Bake in two round pans and layer with a coconut cream filling.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Chilling Time: 2 hours
Storage and Reheating
- Refrigerator: Store the cake covered for up to 5 days.
- Freezer: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.
- Reheating: Serve chilled, or warm slices in the microwave for 10–15 seconds for a softer texture.
Frequently Asked Questions
1. Can I use coconut cream instead of coconut milk?
Yes, but it will result in a richer, denser cake due to the higher fat content.
2. What’s the best type of shredded coconut to use?
Unsweetened shredded coconut works well to balance the sweetness, but sweetened coconut is great if you prefer a richer dessert.
3. Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking mix designed for cakes.
4. Is it possible to reduce the sweetness?
You can reduce the amount of condensed milk or use unsweetened coconut milk for a less sweet version.
5. Can I bake this cake in smaller pans?
Yes, divide the batter into smaller pans, but adjust the baking time accordingly.
6. Can I make this ahead of time?
Definitely! The cake tastes even better the next day as the flavors meld together.
7. What can I use instead of condensed milk?
You could use a mixture of heavy cream and sugar, but the flavor will differ slightly.
8. How do I prevent the cake from becoming soggy?
Make sure not to pour too much condensed milk and refrigerate the cake properly.
9. Can I add other flavorings to the cake?
Yes, almond extract or rum can complement the coconut flavor beautifully.
10. What pairs well with this cake?
Serve with fresh berries, vanilla ice cream, or a dollop of whipped cream.
Conclusion
Pastel de Coco con Leche Condensada is the ultimate tropical indulgence. Its moist texture, sweet coconut flavor, and simplicity make it a versatile dessert for any event. Whether you’re enjoying it as a snack with coffee or serving it as the centerpiece of a party, this cake will leave everyone asking for seconds. Give it a try, and let the flavors transport you to a tropical paradise!
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