There’s something quietly wonderful about waking up and knowing there’s cake that doubles as breakfast. That’s exactly what this Coconut Milk Pudding Cake delivers. It’s soft, kind of squishy, with a dense crumb that’s more comforting than your fluffiest slippers. I baked this on a whim one Sunday when I had a can of coconut milk I wasn’t quite sure what to do with. The result? Something that lives somewhere between a cake and a custard. Not quite a sponge, not quite a pudding—but definitely something you’ll want to eat straight out of the pan while it’s still warm. You don’t need any mixers or fancy flourishes. It’s a cake you stir together in a bowl, pour into a pan, and wait as your kitchen fills with the scent of toasted coconut and vanilla. If you’re into Coconut Milk Dessert ideas or those creamy Coconut Pudding Recipes you see floating around, this one will hit the spot. It’s got all the Coconut Cream Dessert vibes but baked with that cozy, cake pudding recipe magic. If you’ve been collecting Coconut Flour Desserts or want a solid pudding cake recipe that doesn’t require a pastry degree, you’re in good hands here.

1) Key Takeaways
2) Easy Coconut Milk Pudding Cake Recipe
3) Ingredients for Coconut Milk Pudding Cake
4) How to Make Coconut Milk Pudding Cake
5) Tips for Making Coconut Milk Pudding Cake
6) Making Coconut Milk Pudding Cake Ahead of Time
7) Storing Leftover Coconut Milk Pudding Cake
8) Try these Breakfasts next!
9) Coconut Milk Pudding Cake Recipe
10) Nutrition

1) Key Takeaways

This cake is a soft and cozy breakfast pudding that’s easy to make and even easier to love.
Uses simple pantry staples like canned coconut milk and all-purpose flour.
It’s ideal for make-ahead breakfast or mid-afternoon pick-me-ups.
Great for folks craving coconut milk dessert or pudding cake recipe options.

2) Easy Coconut Milk Pudding Cake Recipe

I’ve always believed that breakfast should feel like a quiet hug. This coconut milk pudding cake delivers that, straight from the oven to your plate. It’s soft in the middle, golden on top, and feels like the lovechild of pudding and cake—because well, it is.

You mix everything in one bowl. No fuss, no complicated steps. It’s the kind of cake you throw together when you don’t feel like thinking but still want something warm and slightly indulgent. And the best part? It fits into breakfast territory without guilt. We call that a win.

If you’re into coconut milk dessert ideas or just love a good breakfast pudding, this recipe might become your go-to. I’ve baked it on lazy Sundays, for friends who show up “just for coffee,” and even once for dinner—because who’s going to argue with warm cake?

3) Ingredients for Coconut Milk Pudding Cake

Granulated Sugar: One cup of sugar brings the right amount of sweetness to balance the coconut milk’s creamy edge.

All-Purpose Flour: It gives the cake just enough structure to hold together without becoming dense. We want soft, not chewy.

Baking Soda: Just a bit helps the cake rise slightly. It won’t puff up like a sponge cake, but it lifts just enough.

Salt: A pinch adds depth and keeps the sweetness from becoming overwhelming.

Egg: One large egg binds everything together. It’s the backbone of the cake’s texture.

Canned Coconut Milk: This is the star. Full-fat coconut milk gives the batter richness and that unmistakable flavor that makes coconut cream dessert lovers swoon.

Canola or Vegetable Oil: Oil keeps the crumb tender and moist, giving the pudding cake recipe its signature texture.

Vanilla Extract: Just a teaspoon gives a warm note that rounds out the coconut flavor.

Unsweetened Shredded Coconut (Optional): Sprinkle it on top if you like a little crunch. It toasts up nicely in the oven.

4) How to Make Coconut Milk Pudding Cake

Step 1: Preheat your oven to 350°F. Grease an 8-inch square baking dish with a little oil or spray. Nothing fancy—just enough so the cake slides out easily.

Step 2: In a big mixing bowl, whisk the sugar, flour, baking soda, and salt. It’ll look like dust, but trust the process. That’s your base.

Step 3: Crack the egg in and pour in the coconut milk, oil, and vanilla. Stir until smooth. Don’t worry if it’s a little lumpy; this isn’t a perfectionist’s cake.

Step 4: Pour that batter into the prepared pan. If you’re feeling it, sprinkle the shredded coconut on top. You’ll thank yourself later.

Step 5: Bake for 28 to 33 minutes. You want the center just set and the top a soft gold. It’ll smell like a beach vacation in your kitchen.

Step 6: Let the cake cool in the pan. You can eat it warm (I do) or wait until it sets up a little firmer. Either way, it’s ridiculously good.

5) Tips for Making Coconut Milk Pudding Cake

Use full-fat coconut milk. Light versions will give you a thinner texture that just doesn’t work as well. This is a coconut pudding recipe, not a diet cake.

Don’t overmix the batter. You want everything combined, sure, but if you stir it like it owes you money, it’ll bake up tough. Gentle hands.

If you’re looking for gluten-free options, try swapping the flour with a coconut flour blend. This cake fits in with coconut flour desserts beautifully with just a little adjustment.

6) Making Coconut Milk Pudding Cake Ahead of Time

I often make this cake the night before a busy morning. It holds up well on the counter, and somehow tastes even better when it sits overnight. The flavors settle in together like they’ve had time to chat and get cozy.

If you want to serve it warm later, just pop a slice in the microwave for about 15 seconds. It won’t be as crispy on top, but that pudding-like middle gets even dreamier.

This cake doesn’t need frosting or toppings, so it’s a low-maintenance option if you’re prepping ahead for guests, or yourself—I don’t judge.

7) Storing Leftover Coconut Milk Pudding Cake

Leftovers (if you have them) should go into an airtight container. You can leave them out for a day, but after that, the fridge is a better call.

Reheat slices in the microwave or eat them cold straight from the container. The texture stays soft and the coconut flavor gets more pronounced over time.

Frozen? Yes, you can freeze it, but wrap it tight. The texture changes a little after thawing, but if you warm it up, it still works great.

8) Try these Breakfasts next!

9) Coconut Milk Pudding Cake Recipe