Coconut Cake Glaze Recipe

This hot milk cake recipe makes a 9 inch single layer cake. The glaze should be ready to drizzle onto the cake when the cake comes from the oven so that it will absorb into the cake. This cake is its very best when it is served still warm.


Makes(1) 9x13 inch cake

4 eggs, at room temperature
2 cups granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
2 cups cake flour
(or 1 3/4 cups all purpose flour)
1 teaspoon pure vanilla extract
1 1/4 cups whole milk
2/3 cup + 1 teaspoon butter, cut into small pieces

2 Tablespoons unsweetened coconut milk
1/2 – 1 cup confectioners’ sugar
1 cup shredded natural coconut
*Optional, 1/2 cup chopped walnuts


Hot Milk Cake

Preheat the oven 3500F.

Grease a 9x13-inch baking pan with butter and set aside.

In a large bowl, beat the eggs for a full five minutes or until they are lemon yellow in color and very thick.

Mixing Tip: Be sure to beat the eggs a full five minutes.

Gradually add the sugar to the eggs one cup at a time and beat until the mixture is light and fluffy. In a separate bowl, stir the baking powder and salt into the four to combine.

Slowly add to tghe egg/sugar mixture on low speed and until just smooth. Do not over mix.

In a small saucepan, heat the milk and butter just until the butter is melted.

Stir in the vanilla.

Gradually, mix into the batter. Beat until just combined. Do not overmix. Pour batter into the prepared pan. Place into the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Place the pan to cool on a wire cooling rack.


Prepare the glaze to to be ready to drizzle over the cake while it is still warm.

Whisk together the coconut milk, and confectioner’s sugar,until smooth.

If it is too thick, stir in a little more coconut milk. If the glaze is to thin, stir in more confectioners’s sugar. Stir in the coconut and chopped walnuts.

Serve this cake warm.