A delicious recipe inspired by our visit to Momofuku, this Dulce de Leche Coconut Cake are inspired by Momofuku Milk Bar’s cult classic, the Dulce de Leche Cake – but we’ve simplified the recipe to be a quick and easy treat you don’t need a special occasion to enjoy!

Coconut Dulce de Leche Cake Recipe

Momofuku Milk Bar has been solidified in it’s cult pastry status for a few years now – and with good reason! The head pastry chef is the James Beard-awarding winning Christina Tosi, and she’s the type of woman to spread the pastry love – sharing her recipes and even hosting baking classes so that people can make their very own Milk Bar layer cake.

A Dulce de Leche Cake from Milk Bar will run you $50 – and while it’s a cult classic for a reason, this recipe is definitely easier on the budget while still being a moist and delicious treat.

I majorly simplified Christina’s recipe – keeping the same cake base, but keeping it all one layer (no three-layer hijinks during the week for me) and letting that gorgeous dulce de leche serve as the frosting, topped with a generous application of coconut flakes to really drive home that coconut flavor.

This dulche de leche cake has coconut cream and dulce de leche baked into the batter, and then the cake receives a generous brushing of coconut milk to help it obtain that same moist crumb that Milk Bar cakes are known for. (This is also typically how you will find dulce de leche cakes in Puerto Rico.)

Ingredients for Dulce de Leche Coconut Cake

• 4 tablespoons unsalted butter, room temperature
• 6 Tablespoons granulated sugar
• 1/2 dulce de leche
• 2 large eggs
• 1/4 cup coconut milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

For the topping:

• 1/4 cup coconut milk
• 1/2 cup dulce de leche, or more as desired
• 1 cup coconut flakes

Tip: the cake can be prepared up to two days in advance and kept wrapped or covered in the fridge.

Kitchen Tools You May Find Helpful

• Stand mixer or hand mixer
• Measuring cups and spoons
• Spatula
• 8″x8″ or 10″x10″ casserole dish
• Parchment paper
• Cake tester or toothpick
• Offset spatula
• Pastry brush

How to Make Dulce De Leche Cake

Preheat oven to 350F.

Grease and line your casserole dish with parchment paper, and set aside.

Place the softened butter and sugar in a large bowl and cream together, 2-3 minutes.

Add the dulce de leche and cream and continue toe beat for another 3 minutes.

Add the eggs, one at a time, and then continue to beat the mixture for 5 minutes to make it really airy and smooth.

After 5 minutes, add the coconut milk, beat for one minute, then the oil, beat for one minute, and finish with the vanilla and an extra minute of beating until the liquids are fully incorporated into the batter.

On low speed, add the cake flour, baking powder and salt, beat for one minute until just combined. (Ensure that there are no patches of dry ingredients.)

Fold the dulce de leche cake batter into your casserole dish and bake for 20 to 25 minutes. The cake should bounce back when touched and the centre should no longer be jiggly – then test with a toothpick or cake tester.

Allow the cake to cool before brushing on the 1/4 cup coconut milk.

Spread the dulce de leche topping overtop of the coconut milk and then top as desired with flaked coconut (and an additional drizzle of dulce de leche).

Pin this delicious Dulce de Leche Cake recipe:

Grab your free printable for our adapted Dulce De Leche Cake recipe:

Continue to Content

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save This!

By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.

Milk Bar-inspired Dulce De Leche Coconut Squares

Print

Ingredients

• 4 tablespoons unsalted butter, room temperature
• 6 Tablespoons granulated sugar
• 1/2 dulce de leche
• 2 large eggs
• 1/4 cup coconut milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

For the topping:

• 1/4 cup coconut milk
• 1/2 cup dulce de leche, or more as desired
• 1 cup coconut flakes

Instructions

1. Preheat oven to 350F.
2. Grease and line your casserole dish with parchment paper, and set aside.
3. Place the softened butter and sugar in a large bowl and cream together, 2-3 minutes.
4. Add the dulce de leche and cream and continue toe beat for another 3 minutes.
5. Add the eggs, one at a time, and then continue to beat the mixture for 5 minutes to make it really airy and smooth.
6. After 5 minutes, add the coconut milk, beat for one minute, then the oil, beat for one minute, and finish with the vanilla and an extra minute of beating until the liquids are fully incorporated into the batter.
7. On low speed, add the cake flour, baking powder and salt, beat for one minute until just combined. (Ensure that there are no patches of dry ingredients.)
8. Fold the dulce de leche cake batter into your casserole dish and bake for 20 to 25 minutes. The cake should bounce back when touched and the centre should no longer be jiggly - then test with a toothpick or cake tester.
9. Allow the cake to cool before brushing on the 1/4 cup coconut milk.
10. Spread the dulce de leche topping overtop of the coconut milk and then top as desired with flaked coconut (and an additional drizzle of dulce de leche).

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

This buttery, caramel-flavored dulce de leche cake is super simple to make and one of the best cakes you will ever eat!

For more delicious cake recipes, check out our Apple Spice Layer Cake or our Chocolate Chai Poke Cake.