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Condensed milk pound cake

Condensed Milk Pound Cake is a rich and moist dessert that is sure to delight your taste buds.

This delectable cake is made with simple ingredients including condensed milk, butter, flour, and eggs, resulting in a dense and velvety texture.

Whether enjoyed on its own or with a dollop of whipped cream and fresh berries, this pound cake is a timeless classic that never fails to impress.
For the best results, watch Tammy make this delicious recipe.
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RECIPE​

Ingredients
  • 1 LB SALTED BUTTER, SOFTENED 
  • 2 CUPS GRANULATED SUGAR
  • 8 EGGS, SEPARATED
  • 3 1/2 CUPS WHITE LILY ALL-PURPOSE FLOUR 
  • 1-14 OZ CAN SWEETENED CONDENSED MILK 
  • 12 CUP BUNDT PAN! (LOT OF BATTER!)
  • 1 TSP. VANILLA EXTRACT (USE 2 TSP. IF NOT  USING ANOTHER FLAVOR OF EXTRACT)
  • 2 TSP. COCONUT EXTRACT (OPTIONAL)
  • 2 BAGS OF 6 OZ. FROZEN FRESH COCONUT  OR  12 OZ. FLAKED SWEET COCONUT.  
  1. Heat oven to 325°F. Coat tube pan with non-stick cooking spray. With an electric mixer, mix butter and sugar until light and fluffy. Add egg yolks and beat. Add extracts and condensed milk. Add flour, 1/2 cup at a time.
  2. Occasionally scrape down sides of bowl. Add coconut and mix well. In a separate bowl, whip egg whites until they hold firm peaks. Carefully fold eggs whites into batter. Add batter to your prepared tube pan.
  3. Must use a 12 cup Bundt pan and only fill it 3/4 full. You will have a little batter left. If you have a smaller Bundt pan, fill it 3/4 full and use another pan like a loaf pan and bake two cakes!
  4. Bake 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 20 minutes, then unmold.

​Note: this cake gets its height from air beaten into the egg whites and needs no baking powder or soda. Do NOT USE self-rising flour.