This Tapioca Cake with Dulce de Leche is impossibly soft, gently sweet, and quietly addictive, with a delicate chew from the tapioca flour that melts into a creamy dulce de leche center. The buttery crumb topping adds a toasty crunch, while a shower of toasted coconut brings a warm, nutty aroma that fills the kitchen as it bakes.
I like to make this for casual weeknight desserts, weekend treats, or potlucks where I want something that feels special without being fussy. It keeps well at room temperature for a day or two and also travels beautifully thanks to its sturdy yet tender crumb.
SaveThe first time I served it, friends kept asking for the recipe because it looked like a fancy bakery cake but tasted like home. If you love tapioca puddings, coconut desserts, and caramel flavors, this cake will quickly become a favorite in your rotation too.
Tapioca Cake With Dulce De Leche Recipe
Ingredients
Cake
Topping
Instructions
- Preheat oven and prepare pan
Preheat your oven to 350 degrees Fahrenheit. Grease an 8 inch square pan or line it with parchment paper, lightly grease the parchment, and set it aside.
- Whisk wet ingredients for the cake
In a medium bowl, whisk together sugar, oil, eggs, and vanilla until smooth and slightly glossy.
- Combine dry ingredients
In a separate bowl, whisk the tapioca flour and salt to distribute the salt evenly and break up any clumps.
- Build the batter
Add the dry ingredients to the wet ingredients in batches, alternating with whole milk, beginning and ending with the dry mixture. Mix just until combined after each addition so the batter stays tender.
- Stir in dulce de leche and condensed milk
Gently fold in the sweetened condensed milk and half of the dulce de leche, being careful not to overmix.
- Pour and smooth the batter
Scrape the batter into the prepared pan, smooth the top with a spatula, and dollop with the remaining dulce de leche. Use a knife to swirl it gently so it almost but does not fully mix into the batter.
- Make the crumb topping
In a small bowl, combine sugar, flour, cinnamon, and butter. Use your fingertips or a fork to work the butter in until the mixture resembles coarse crumbs, then stir in the extra toasted coconut.
- Assemble and bake
Sprinkle the crumb topping and the remaining toasted coconut evenly over the batter. Bake for 35 to 40 minutes, or until the edges are set, the top is golden, and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool slightly before slicing
Let the cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely before cutting. This helps the slices hold their shape.
- Serve and enjoy
Cut into squares, garnish with a light dusting of toasted coconut if desired, and serve at room temperature for the best flavor and texture.
Substitutions and variations
- If you do not have tapioca flour, use small pearl tapioca soaked overnight and drained, then pulsed finely in a blender.
- For a nut free version, swap the toasted coconut for an equal amount of finely crushed graham crackers.
- To make it dairy free, use plant based milk and a vegan butter substitute in the topping.
- If dulce de leche is unavailable, blend sweetened condensed milk until smooth and cook it slowly in a double boiler until thickened and caramel colored.
Chloe's tips
- Toast the coconut in a dry skillet over medium low heat for 3 to 5 minutes, stirring often, until golden and fragrant.
- For extra gooey centers, slightly underbake the cake so the dulce de leche remains rich and soft.
- If the topping browns too quickly, tent the cake loosely with foil during the last 10 minutes of baking.
- Letting the cake cool fully makes it easier to slice clean lines.
How to store it
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To reheat, warm individual slices in the microwave for 15 to 20 seconds or in a 300 degree Fahrenheit oven for 5 minutes to refresh the crumb.
Serving suggestions
Serve this cake in neat squares on a pretty plate, with a dollop of whipped cream and an extra ribbon of dulce de leche if you like.
- Pair with a lightly brewed café con leche for a Latin inspired dessert moment
- Garnish with a few toasted coconut flakes for color and crunch
- Add a small scoop of vanilla bean ice cream for a lovely contrast of temperatures
Frequently asked questions
Can I use regular wheat flour instead of tapioca flour?
It will change the texture significantly; the cake will be more cake like and less tender. If you try it, use a light wheat flour and expect a firmer crumb.
Why did my cake turn out a little sticky in the center?
This is common with tapioca cakes; slightly underbaking keeps the center soft. If it feels too loose, bake a few minutes longer next time, but avoid over baking.
Can I make this cake ahead of time?
Yes, bake it a day in advance and store it covered. The flavors actually meld beautifully, and you can add fresh coconut before serving.
Is there a gluten free version of this recipe?
Yes, this recipe is naturally gluten free as long as you use certified gluten free oats or tapioca flour and check that your other ingredients like baking powder or flavored extracts are gluten free.
Let's get cooking!
I hope you enjoy making and sharing this Tapioca Cake with Dulce de Leche as much as my friends and family have. It is a simple bake that delivers big flavor, tender layers, and a little taste of Latin sweetness in every bite.
