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No-Flour Milk and Coconut Cake: A Simple and Delicious Dessert

No-Flour Milk and Coconut Cake

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This easy No-Flour Milk and Coconut Cake is a simple and delicious way to use up ingredients you already have in your kitchen. Whether you're a beginner or a seasoned cook, you'll love how quick and effortless this recipe is. Plus, it’s gluten-free and doesn’t require an oven—perfect for those hot summer days when you want a sweet treat without the heat!
Course Desserts, No-bake recipes
Cuisine International
Keyword coconut cake, Milk cake, no-bake cake, no-flour cake
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 people
Calories 180
Cost $6

Equipment

  • Mixing bowl
  • Saucepan
  • Whisk or spatula
  • 15cm (6-inch) diameter round or square container
  • Cooking oil for greasing
  • Plastic wrap

Ingredients

  • 2.5 cups Milk 600g
  • 4 tablespoons Sugar 50g
  • 0.5 cup Corn Starch 60g
  • 2 slices Cheese Slices
  • Coconut or Milk Powder optional For garnish

Instructions

Prepare the Mixture

  • In a medium-sized mixing bowl, combine 600 grams (about 2.5 cups) of milk, 50 grams (4 tablespoons) of sugar, and 60 grams (0.5 cup) of corn starch.
  • Whisk the ingredients together thoroughly to ensure the sugar and cornstarch dissolve evenly, forming a smooth and lump-free mixture.

Heat the Mixture

  • Add 2 slices of cheese into the mixture.
  • Pour the mixture into a saucepan and heat on low.
  • Stir constantly to prevent lumps and ensure that the mixture heats evenly. This step is crucial for a smooth consistency.

Cook Until Thickened

  • Continue stirring until the mixture thickens to a pudding-like consistency. This may take a few minutes, so be patient.
  • Once the mixture is thick enough to coat the back of a spoon, turn off the heat.

Prepare the Mold

  • Grab a 15 cm (6-inch) round or square container. You can use any shape, but ensure the size is appropriate.
  • Brush a layer of cooking oil inside the container to prevent the batter from sticking.

Pour and Smooth

  • Pour the thickened mixture into the prepared container.
  • Use a spatula to smooth the top, making sure it’s even.

Chill and Set

  • Cover the surface of the batter with plastic wrap, pressing it gently against the surface to avoid a skin forming.
  • Refrigerate for at least 4 hours, or preferably overnight, to let the cake set and develop its flavors.

Serve and Enjoy

  • Once set, remove the cake from the fridge and turn it upside down onto a serving plate. The smooth surface will be as glossy as a shelled egg!
  • You can enjoy the cake as is, or for added flavor and texture, sprinkle coconut or milk powder on top.

Video

Notes

Tips for the Best Results:

  • Low heat: Keep the heat low while cooking to prevent burning or clumping. Slow and steady wins the race here!
  • Smooth top: Use a spatula to smooth out the batter as much as possible before chilling. This helps to create that beautiful, glossy finish.
  • Overnight chilling: If you can, chill the cake overnight to get the perfect firmness and flavor.

Nutrition Facts (Per Serving)

  • Servings: 4-6
  • Calories: 180
  • Fat: 6g
  • Carbohydrates: 25g
  • Protein: 6g
  • Sugar: 10g
Enjoy, and don’t forget to experiment with toppings like shredded coconut or cocoa powder for a personalized touch!