Coconut Milk Skillet Cake with a Kahlúa Drizzle

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Come and knock on my dooooor. I’ve been waiting for youuuuu.

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Where there’s coconut milk skillet ca-akes, and kahlúa sauce toooooo.

Hi. Happy Fridee! We made it. And this boo boo bear’s got dessert to prove it.

I’d also like to make a very important announcement!

I’m deeply sorry for referring to myself just now as “boo boo bear.” Thank you.

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Doesn’t this look just like cornbread? I have the most wonderful news in the entire world for you. It’s not cornbread. It’s sweet, moist (sorry), dense, yet pillowy, coconut milky, cakey cake. Cake that you bake in a cast iron skillet. Cake that you slice and drizzle with an intensely rich kahlúa sauce that will have you seeing THE VERY FACE OF GOD.

And then you go and garnish it with more coconut shavings. Hooolmg.

Let’s cheer it together:

Coconut! Coconut! Coconut milk skillet cake, for the win! If you can’t beat them, we will with this skillet cake that I just mentioned!

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Yeah we don’t have to cheer that.

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But clearly, eating is a must.

Coconut Milk Skillet Cake with a Kahlúa Drizzle:

(adapted from my Spicy Mocha Pound Cake)

What it took for 8 slices:

for the skillet cake:

* 1 stick butter, room temp
* 1 cup sugar
* 1 egg
* 1 tsp vanilla extract
* 1 cup coconut milk
* 1 cup all-purpose flour
* 1 (3.4 oz) box coconut cream pudding mix
* 1 tsp baking powder
* 1 small pinch of salt

for the kahlúa drizzle:

* 1/2 stick butter
* 1/2 cup sugar
* 1 egg
* 1/2 cup kahlua

* coconut shavings, for garnish

Preheat oven to 375.

In a standing mixer, cream the butter and sugar. Once creamed, add the egg and give it one more whirl, until the mix is creamy and silky.

Add the vanilla extract and the coconut milk. Stir to combine.

In another bowl, sift the flour, pudding mix, baking powder and the pinch of salt.

Pour the coconut milk mixture into the dried ingredients bowl and stir and fold and sing until it’s all nice and creamy and dreamy.

Pour the mixture into a 10-inch greased and lightly floured cast iron skillet. Depending on your oven, this will bake anywhere from 45 minutes to an hour, or when a toothpick comes out clean.

If you can, and you won’t, let it sit for about 10 minutes. While you let it sit, make your drizzle! I don’t know why I keep calling it a drizzle.

In a small saucepan, melt the butter, sugar and egg over low heat. Once the sugar is pretty much dissolved, add the kahlúa and stir to combine. Keep it warm until you’re ready to drizzle something.

Slice and serve with a nice kahlúa drizzle, with coconut shavings as a garnish. Die from bliss.

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I really want to do that cheer again.

(p.s. don’t fugget to enter to win all that Anthropologie, Le Creuset and butter stuff, right here!)

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60 Responses to Coconut Milk Skillet Cake with a Kahlúa Drizzle

  1. Amy March 1, 2013 at 8:05 am #

    Omgiwantthisrightnow. *cries*

  2. Kara March 1, 2013 at 8:06 am #

    Looks amazing!!

  3. Mountaincat March 1, 2013 at 8:06 am #

    Get in ma belleh!

  4. Kim @ Soliloquy of food & such March 1, 2013 at 8:09 am #

    HIMYM has ruined *moist*…….dampish, maybe?…..just not the same.

  5. Cassie | Bake Your Day March 1, 2013 at 8:27 am #

    I love it when you bake, Bev. This is gorgeous.

  6. Amy @ The Nifty Foodie March 1, 2013 at 8:30 am #

    Oh wow! This cake looks and sounds amazing!

  7. Paula - bell'alimento March 1, 2013 at 8:43 am #

    Clearly eating this is a must!

  8. Stephanie @ Girl Versus Dough March 1, 2013 at 8:46 am #

    Oh by gosh by golly, I want this whole cake in my tummy.

  9. Heather March 1, 2013 at 9:21 am #

    I need to get myself a cast iron skillet so I can start making things like this! Yummmm

  10. Heather @ Heather's Dish March 1, 2013 at 9:44 am #

    A cake in a skillet?! WHAAAAAAAAA?! I’m in love…

  11. Carly @ Snack Therapy March 1, 2013 at 9:51 am #

    Bev makes dessert?! Fancy!

  12. Rachel @ Baked by Rachel March 1, 2013 at 10:16 am #

    Oh drool! And stop screaming at me to make food in the skillet! ;)

  13. Averie @ Averie Cooks March 1, 2013 at 10:33 am #

    I love that it’s made in a skillet and uses coconut milk AND coconut pudding and Kahlua! Love it, Bev! Pinning!

  14. Nancy@acommunaltable March 1, 2013 at 10:39 am #

    Another outstanding reason to own a cast iron skillet – and why I love mine. I love cakes like this – grabbing my car keys to get the pudding so I can make this ASAP!

  15. Anna @ Crunchy Creamy Sweet March 1, 2013 at 10:49 am #

    Love baking with my skillet! This cake looks amazing!!!

  16. Megan {Country Cleaver} March 1, 2013 at 10:51 am #

    I said it once and I’ll say it again – Oh Holy $#!T!!

  17. RosemarysBaby March 1, 2013 at 11:00 am #

    Looks amazing! Did you use instant pudding mix or cook and serve pudding mix?

    • Bev Weidner March 1, 2013 at 12:44 pm #

      It was the instant stuff! Ooooo yeah.

  18. Stephanie @ Eat. Drink. Love. March 1, 2013 at 11:08 am #

    I need this cake in my life! And can I just drink the Kahlua drizzle?!

  19. Katrina @ Warm Vanilla Sugar March 1, 2013 at 12:06 pm #

    Did you put coconut in a baby skillet?! I am in looooove! Also, wicked cake recipe!

  20. Jackie @ The Beeroness March 1, 2013 at 12:33 pm #

    You boozed up a dessert?! Who would do such a thing…I have no idea. But I am very much looking forward to your cookbook, Bev Cooks With Booze (I think I just started an internet rumor).

  21. Marcie@flavirthemoments March 1, 2013 at 2:05 pm #

    I just love coconut milk, and I can utilize my new cast iron skillet, too!

  22. Nicole @ youngbrokeandhungry March 2, 2013 at 12:25 am #

    I just bought a cast iron skillet the other day and I know exactly what I am baking in it now. This cake looks other worldly.

  23. Sandy @ RE March 2, 2013 at 12:43 am #

    Oh, girl. You got me at coconut milk. I could drink it like a baby! Lovely, lovely!

  24. johanna / max & moses March 2, 2013 at 7:46 am #

    Oh that looks sooooo goooood! Must try.

  25. Little Kitchie March 2, 2013 at 9:01 am #

    You do the most awesome things in the skillet and I love it! I can’t even begin to say how much I want a ginormous piece of this cake right now.

  26. Amanda @ Once Upon a Recipe March 2, 2013 at 7:56 pm #

    Hoooolmg is right. Daaaayum, that looks like a fine cake right there.

  27. Jaci March 2, 2013 at 7:59 pm #

    This looks sooo good!!!! We made your spicy mocha pound cake awhile ago and adored it — post more desserts, please!!! :)

  28. Sheila March 3, 2013 at 7:58 am #

    come to mama! This would be awesome too for camping…if I were a camper…which I am not, but if I was and I took my skillet I would totally make this. ya know what I mean ; )

  29. Laurie {Simply Scratch} March 3, 2013 at 8:16 pm #

    You keep the slice… I’ll take the whole pan AND the Kahlua drizzle please-and-thank-you!

  30. Rosie @ Blueberry Kitchen March 5, 2013 at 12:45 am #

    Oh wow, this looks amazing. The kahlua drizzle sounds heavenly!

  31. Kristi @ Cherry Jasmine March 5, 2013 at 10:32 am #

    Pass me one of those forks. i.must.eat.this.right.now!!!

  32. Emily @ Life on Food March 5, 2013 at 11:53 am #

    And I think I would be drinking the sauce and eating the coconut before it even made it on the cake.

  33. Jess March 5, 2013 at 4:58 pm #

    This looks amazing!! :)

    I would love for you to join my Link Up!

    http://www.pluckys-secondthought.com/pluckys-link-up-and-blogiversary-celebration-giveaway/

  34. Michelle March 5, 2013 at 9:15 pm #

    I do not have a cast iron skillet–what would be the closest replacement?

    • Bev Weidner March 7, 2013 at 11:48 am #

      I think any other 10-inch skillet or pan should be just fine! Try it out and let me know!

  35. Sylvie @ Gourmande in the Kitchen March 5, 2013 at 11:03 pm #

    Mmm, kahlúa drizzle…

  36. Donna March 6, 2013 at 7:03 am #

    omg….Time to fish out the Le Creuset and have me some Kahlua for breakfast…This will be done!!!

  37. Kelli March 6, 2013 at 8:04 pm #

    I tried to read all the comments but i didnt see this question, Do you have to use a cast iron skillet? i dont own one.

    • Bev Weidner March 6, 2013 at 9:56 pm #

      Well, if you have a small (10-inch) heavy duty skillet, I’m pretty sure it would be fine! But cast iron really would be best. Try it and let me know!

    • Debbie March 7, 2013 at 11:44 am #

      Kelli,
      Did you get a response to this? I don’t own one either..Just wondering if a 10″ round cake pan would work the same?
      What do you think??

      • Bev Weidner March 7, 2013 at 11:47 am #

        Hi, Debbie! Did my response not show? I just said I’m sure any other heavy duty skillet or pan would be just fine! Try out the cake pan and let me know how it is. I’m SURE it will be all good!

        • Debbie March 7, 2013 at 12:31 pm #

          Hey Bev!
          Thanks sooo much!! My daughter swears by her cast iron pans..Guess I’ll just have to invest in one, too!!
          Love your recipes! I’m new to pinterest, one thing for sure, recipes all look delicious!
          Thanks again for your response! It was very helpful! (Off to Kohl’s I go!)
          Have a great weekend!

          Deb

  38. Katie | The Hill Country Cook March 7, 2013 at 8:35 am #

    Wow. I’ve never heard of this and I must try it. I’m a sucker for cornbread, and I know this ain’t, it almost looks like a spoon bread, and it’s made in a SKILLET! I die.

  39. Jennifer March 7, 2013 at 4:51 pm #

    Is there a substitute for the Kahluah?

    • Bev Weidner March 7, 2013 at 5:17 pm #

      I would say you could go the rum route? Or if you’re not diggin’ the alcohol thing, just a straight chocolate or caramel drizzle would be great!

  40. Aileen March 8, 2013 at 10:53 pm #

    This looks so delish!! Quick question – if your cast iron skillet is “seasoned” and you bake this cake in it, how do you clean it afterwards? Do you need to re-season it? THANKS!

    • Bev Weidner March 9, 2013 at 7:56 am #

      Yes! I usually just put cooking spray on my skillet between uses. So to bake the cake I used the spray and a little dusting of flour, then to clean it, just water (no soap) and a light layer of spray again! Das it!

  41. Maisk March 9, 2013 at 1:43 pm #

    H! I want to make this but is it the coconut milk in the can, the thick one, or the coconut milk you can buy in a carton and eat the cereal, looks like soy or almond milk. I have both, wasn’t sure which to use! Thanks :)

    • Bev Weidner March 9, 2013 at 3:41 pm #

      The coconut milk in the can! That’s what I used. And regular, not light. Let me know how it turns out!

      • Maisk March 10, 2013 at 12:46 pm #

        Thank you! I will, making it tonight I think :))

  42. marina March 11, 2013 at 7:42 pm #

    First of all — Made this cake last night.wow, totally awesome flavor, texture, everything about it was a huge hit at our house. My husband even had a big chunk for breakfast today!

    Second, I set the timer for 40 minutes, just to give it a quick check ahead of minimum baking time — cake was already totally done, like perfectly done. Used a 10″ cast iron skillet. Baked at 375. Just a heads up.

  43. Ron April 1, 2013 at 9:24 am #

    Wow, this has all the elements of everything I want in a cake! It is baked in a cast-iron skillet! it has coconut milk! I was already making plans of extracting coconut milk from freshly grated coconuts.

    However, I came to a dead stop when I reached the Coconut Cream Pudding Mix. All 3.4 ounces of it. We don’t have that where I’m from – and I was so excited to try this out. It seems very tropical in a boozy kind of way! Any suggestions on how to try out a good sub for the pudding mix? The recipe already has a lot of liquids, from the coconut milk and the creamed butter. I was thinking…

    Maybe reverse engineer the coconut pudding mix, and add that to the recipe? I was checking recipes for home made instant pudding mixes, and I come up with these ingredients: Sugar, Cornstarch, Milk Powder are the main components, plus flavorings: Salt, Vanilla Bean.

    It seems like a forgiving recipe. I’d appreciate pointers before I plunge into reckless substitutions. Can someone give me a little push and tell me approximately how many tablespoons are there in 3.4 ounces of pudding mix? :) or maybe offer another take on my proposed substitution?

    Thank you for this recipe, Bev! I’ll see how many tries I’ll be needing to get this right with my subs. But with all that Kahlua syrup, I am sure even my initial cake flops will seem great!

    • Bev Weidner May 15, 2013 at 1:40 pm #

      Did this ever work out for you, Ron!? What did you come up with?

  44. Susan May 11, 2013 at 12:28 am #

    Sounds delish! Wondering about the Kahlua drizzle…how do you melt the butter, sugar & egg over low heat? It seems the egg would scramble…is the recipe correct??? Want to make this over the weekend! Thanks!

  45. Susan May 15, 2013 at 1:31 pm #

    Never got a response about the Kahlua drizzle so decided to use a caramel drizzle recipe I already had. The Coconut Skillet Cake turned out DELICIOUS! My family loved it! It worked out well with the caramel drizzle! Thanks for the recipe! :)

    • Bev Weidner May 15, 2013 at 1:41 pm #

      Oh my gosh I’m so sorry I never responded! The egg won’t scramble, nope! Not on a super low heat.

      But your drizzle sounds incredible! I’m so glad you liked it!

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