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.
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.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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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.
- 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.
- 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.
- 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!
- 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.
