Brazilian Coconut Cake 🇧🇷. This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. Brazilian-Style Moist Coconut Cake. this link is to an external site that may or may not meet accessibility guidelines. This Brazilian coconut cake is moist, easy to make, and gives you visions of swaying palm trees upon the first bite.
This super moist coconut cake is the perfect excuse to linger around the dinner table a little longer, enjoying some coffee and the company of friends!
I guess you could call it the Brazilian version of a Tres Leches Cake.
The cake is then served cold!
You can cook Brazilian Coconut Cake 🇧🇷 using 11 ingredients and 10 steps. Here is how you cook it.
Ingredients of Brazilian Coconut Cake 🇧🇷
- You need 180 g of Caster sugar.
- Prepare 200 ml of Sunflower oil.
- It's 3 of small Eggs.
- Prepare 270 g of White flour.
- You need 50 ml of milk (can be substituted for oats, soya, or almond milk).
- Prepare 1 tbsp of baking powder.
- It's 50 g of desiccated coconut.
- You need of For the sauce.
- Prepare 400 ml of Creamy coconut milk.
- You need 397 g of Condensed milk (1 can).
- You need 100 g of desiccated coconut to sprinkle.
It is a staple at children's birthday parties in Brazil! This popular coconut cake is made the Brazilian way - soaked in three types of milk for a moist and luscious cake. Regular milk, condensed milk and coconut milk give it loads of flavour. Tapioca pearls are a popular Brazilian ingredient, added to puddings and cakes and most of the times paired with coconut milk/ cream and condensed milk.
Brazilian Coconut Cake 🇧🇷 instructions
- Butter a 25 cm round tin and powder it with flour. Heat oven 180c/fan - 150c/gas..
- In a bowl, mix the sugar and sunflower oil. Add the eggs and beat with a mixer until it looks lighter..
- Sieve the flour into the bowl and mix it all in low speed, with the mixer..
- Add the creamy coconut milk, the milk, and the desiccated coconut. Mix well with the mixer and then add the baking powder. Mix till there are no lumps of baking powder left..
- Pour into the tin and in the oven. Wait 30 minutes until it's cooked. To make sure it is ready, pierce the cake in the middle with a skewer. It is ready if the skewer comes out dry..
- Prepare the sauce. Mix the coconut milk and the condensed milk in a bowl. Set aside..
- Once the cake is ready, leave it to cool down so you can cut it horizontally across the middle, without breaking it..
- Spread the sauce onto the bottom. It will be quite runny but the more you put the better it is. Usually half of the sauce..
- Evenly, sprinkle desiccated coconut on. Put as much as you like!.
- Put the top part back on, pierce all over the top with a fork to let the sauce in. Pour the sauce until it is all covered. Sprinkle more coconut and voila!! If you want, you can put it back in the tin to pour the sauce. It will contain the liquid. Also if prepared the day before, keep it in the fridge, it makes it even more special..
This Brazilian recipe is a moist cake soaked in a sweet blend of coconut milk and condensed milk. This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. This has been a reader favorite recipe for years and it's one of my my families favorites! This perfect coconut cake sets the bar for homemade cakes everywhere.
