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.