Milk Cake with Coconut Caramel Topping

This is one of the easiest cake you can make. The chewy coconut caramel topping makes this so delicious and a dessert you will want to make over and over!


So this cake is absolutely one of those recipes that bring me back to my childhood. We were one of those families that had people over 2-3 times per week so needless to say super easy quick recipes like this one were always close at hand.

Now if you haven’t had the opportunity to try this cake you are seriously missing out. The cake is light and fluffy with the perfect chewy coconut caramel topping, anyone you serve this to will be delighted.

There are a couple of key things for you to make sure that you do when you're making this. You need to make sure that you prepare the topping about 5 minutes before your cake is ready to come out of the oven. You want it to be warm so you can pour it over the cake. Second, you want to bake it with the topping until it bubbles. If it doesn’t you risk ending up with sugar particles that make for a very grainy topping.

So next time you want to bake up a quick dessert give this one a try, you will love not having to make icing and waiting for your cake to cool, plus who doesn't love this flavour combo. It’s different yet delicious, which I believe is key to keeping yourself interested in the kitchen!


prep time 20 minutes

cook time 30 minutes

total time 50 minutes

servings 8


2 eggs

1 cup white sugar

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 tbsp butter


Preheat oven to 350 and line a 9x9 inch baking pan with parchment paper. In a small bowl combine flour, baking powder and salt and set aside.

In a large bowl or a stand mixer beat eggs until frothy. Add in sugar and beat another 4-5 minutes. Stir in vanilla then add in your flour mixture and stir until it comes together.

In a small saucepan heat milk and butter until hot but not boiling. Add the milk into your cake batter and stir until fully combined. Carefully pour into your prepared baking pan. Bake for 25 minutes or until toothpick comes out clean. Once removed from the oven add on prepared topping immediately (recipe below).

Coconut Caramel Topping

2/3 cup brown sugar

1/4 cup butter

2 tbsp cream

1/2 cup coconut

In a small saucepan melt butter then stir in brown sugar, cream and coconut. Heat until all of the ingredients come together and the brown sugar dissolves.

Immediately when the cake comes out of the oven, pour topping over and return to the oven. Bake for 3-5 minutes or until caramel is bubbles.