Belizean Milk Cake | Boiled Milk Frosting | Caramel Cake

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk

Coconut cream adds richness while reducing sugar content.

unsweetened shredded coconut

🥗Healthier: oats

💰Cheaper: desiccated coconut

Oats provide texture and are often more affordable.

Preheat the oven to 350°F.

Pre-measure all ingredients in separate bowls for convenience.

In a mixing bowl, add 1 and 1/8 cups of softened butter and 2 and 1/3 cups of sugar.

Cream the butter and sugar together using a KitchenAid mixer on low speed, then increase to medium.

Add 5 whole eggs one at a time, mixing well after each addition.

Add 1 tablespoon of baking powder and mix until combined.

Add pineapple extract and mix until incorporated.

Gradually add 2 and 1/2 cups of flour and mix, alternating with evaporated milk until fully combined.

Grease and flour three round baking pans.

Pour the batter evenly into the prepared pans.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans before transferring them to a cooling rack.

Prepare lemon curd for filling between the layers.

Frost the cake with boiled milk frosting, using Eagle brand milk for thickness.

Stack the layers with lemon curd in between and frost the top and sides with boiled milk frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens