Belizean Milk Cake | Boil Milk Frosting | Lemon Curd Filling

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.

Sift the all-purpose flour into a bowl.

In another bowl, cream together softened butter and granulated sugar until fluffy.

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

Add pineapple extract to the mixture, avoiding vanilla extract.

Mix baking powder into the sifted flour.

Gradually add one-third of the dry ingredients to the wet mixture, folding it in to avoid spatter.

Add 10 ounces of evaporated milk to the mixture, mixing well.

Continue adding the remaining dry ingredients in thirds, mixing gently.

Grease and flour three cake tins, using parchment paper for easy removal.

Pour the thick batter evenly into the three prepared tins.

Preheat the oven to 350°F (175°C) just before placing the cakes in.

Bake for a total of 45 minutes, checking with a toothpick for doneness.

Let the cakes cool for 5 minutes before removing them from the tins.

Prepare boiled sweetened condensed milk in a slow cooker or pressure cooker for frosting.

Spread the frosting over the cooled cakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens