Easy Milk and Coconut Cake (No Flour, No Oven!)

Easy Milk and Coconut Cake (No Flour, No Oven!)

Hey there, fellow foodies! 🍰🥥 If you’ve got milk in your fridge and a craving for something sweet, I’ve got a delightful treat for you. Imagine a cake that’s light, creamy, and utterly irresistible—without any flour or oven fuss. Yes, you read that right.

Whip Up Magic with Milk and Coconut: A Flourless Delight

In my kitchen adventures, I stumbled upon this genius recipe: a Milk and Coconut Cake that’s as easy as it is delicious. It’s like a tropical vacation for your taste buds. 🏝️

So grab your mixing bowl, channel your inner chef, and let’s dive into this no-fuss dessert magic. Whether you’re a seasoned baker or a newbie, this recipe is your golden ticket to dessert bliss. And hey, if you’re feeling fancy, sprinkle some coconut flakes or milk powder on top—it’s the icing on the (flourless) cake! 😉

Remember, sharing is caring. Whip up this wonder, snap a pic, and spread the joy. And if you’re as smitten as I am,

Happy baking, my friends! 🥳🍰


Feel free to tweak it to match your style, and let the cake magic begin! 🎂✨

Easy Milk and Coconut Cake (No Flour, No Oven!)

Easy Milk and Coconut Cake (No Flour, No Oven!)

If you have milk at home, you’re in for a treat! This simple milk and coconut cake requires no flour and no oven. Plus, it’s absolutely delicious. Let’s get started!
Prep Time 10 minutes
Total Time 4 hours
Course Dessert
Servings 6
Calories 180 kcal

Ingredients
  

  • 600 grams 2.5 cups of milk
  • 50 grams 4 tablespoons of sugar
  • 60 grams 0.5 cup of corn starch
  • 2 slices of cheese

Instructions
 

  • Prepare the Mixture:
  • In a bowl, mix the milk, sugar, and corn starch until well combined.
  • Add the cheese slices to the mixture.
  • Heat Slowly:
  • Heat the mixture on low heat, stirring constantly. The goal is to heat it evenly until it becomes sticky.
  • Achieve the Right Thickness:
  • Continue heating until the mixture reaches the desired thickness. Once it’s thick enough, turn off the heat.
  • Prepare the Container:
  • Choose a large bowl or container (round or square). I recommend using one with a diameter of about 15cm.
  • Brush the inside with a thin layer of cooking oil to prevent sticking.
  • Pour and Smooth:
  • Pour the cooked batter into the prepared container.
  • Use a spatula to smooth out the surface.
  • Chill in the Refrigerator:
  • Cover the container with plastic wrap, ensuring it touches the surface of the cake.
  • Chill in the refrigerator for about 4 hours or overnight.
  • Serve and Enjoy:
  • To remove the cake, simply turn it upside down. The surface will be beautifully smooth, like a shelled egg.
  • You can enjoy it as is or sprinkle some coconut or milk powder on top for extra flavor.

Notes

Feel free to adjust any details or add personal touches to make it even more engaging for your audience. Enjoy baking.Easy Milk and Coconut Cake Easy Milk and Coconut Cake Easy Milk and Coconut Cake Easy Milk and Coconut Cake Easy Milk and Coconut Cake
Keyword milk and coconut cake

Nutrition Value (Approximate per Serving):

  • Calories: Approximately 180 kcal
  • Protein: 5g
  • Carbohydrates: 30g
  • Fat: 5g
  • Sugar: 20g

(FAQs) about the Milk and Coconut Cake

Is this cake gluten-free?

Yes! Since it doesn’t contain any flour, it’s naturally gluten-free.

Can I use other types of milk?

Absolutely! You can experiment with almond milk, soy milk, or any milk alternative you prefer

What’s the texture like?

The cake is creamy, smooth, and slightly firm—like a cross between a custard and a cheesecake.

How long does it take to set in the refrigerator?

Allow it to chill for about 4 hours or overnight for the best results.

Can I add flavor variations?

Definitely! Try adding vanilla extract, cardamom, or even a hint of lemon zest for extra flavor.

What’s the serving size?

This recipe yields approximately 6 servings.

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