Belizean Milk Cake | Boiled Milk Frosting | Thanksgiving Dessert

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.

Boil sweetened condensed milk in a Euro-Pro slow cooker for 5 hours, ensuring it is fully submerged in water.

Take the sweetened condensed milk out immediately after boiling to prevent it from continuing to cook in hot water.

In a large mixing bowl, cream together 1 cup plus 1/8 cup of butter and 2.33 cups of sugar until fluffy.

Crack 5 eggs into the bowl, adding them one at a time and mixing well after each addition.

Add 1 tablespoon of baking powder to the mixture.

If using unsalted butter, add 0.5 teaspoons of salt; if using salted butter, skip this step.

Grease and flour three baking pans.

Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, and mix until just combined.

Pour the batter into the prepared baking pans and tap them down to remove air bubbles.

Bake in a preheated oven at 350°F for 45 minutes.

Cool the cakes in cold ice water for 5-8 minutes before assembling.

Assemble the cakes by placing one cake upside down for presentation.

Cut off the tough part of the cake if necessary for a neat appearance.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens