Description
This Brazilian Coconut Cake is a moist and flavorful dessert featuring a tender, fluffy cake soaked in a rich coconut milk and sweetened condensed milk mixture, topped with shredded coconut for added texture and taste. Perfectly sweet and aromatic, it’s an ideal treat for coconut lovers and a delightful accompaniment to a cup of coffee.
Ingredients
Cake Ingredients
- 2 tablespoons unsalted butter, softened
- 4 eggs (separated)
- 8 ounces (250 milliliters) milk, room temperature
- 1 cup (200 grams) sugar
- 2 tablespoons shredded coconut
- Pinch of salt
- 2 cups (150 grams) all-purpose flour, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
Coconut Sauce and Garnish
- 1 cup (100 grams) shredded coconut, plus more to garnish
- 1 (14-ounce/397 grams) can sweetened condensed milk
- 12 ounces (375 milliliters) coconut milk
Instructions
- Preheat the Oven: Set your oven to 360°F (180°C) to warm up while you prepare the cake batter to ensure even baking.
- Prepare the Cake Pan: Grease a 9-inch (22-centimeter) round cake pan thoroughly with softened butter, line it with parchment paper, and grease the paper again. This prevents sticking and ensures easy cake release.
- Separate Eggs: Carefully separate the egg whites from the yolks, placing the whites aside for later use in the batter.
- Mix Wet Ingredients: Using an electric hand mixer, beat the softened butter, egg yolks, milk, sugar, shredded coconut, and a pinch of salt at medium-high speed until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Gradually incorporate the sifted all-purpose flour into the wet mixture, mixing continuously until thoroughly combined. Set the batter aside.
- Beat Egg Whites: In a separate medium bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter along with the vanilla extract and baking powder, mixing on low speed to maintain airiness.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the baked cake rest in the pan for 10 minutes. Then, carefully transfer it to a cake board or serving platter to cool further.
- Prepare Coconut Sauce: In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and shredded coconut until smooth and well combined.
- Create Sauce Holes: Use a toothpick or skewer to poke many holes all over the surface of the cake, allowing it to absorb the coconut sauce deeply.
- Soak and Garnish: Slowly pour the coconut sauce over the cake, ensuring it seeps into the holes. Sprinkle additional shredded coconut on top for garnish and texture.
- Serve: Chill the cake before serving to enhance flavors and texture. Enjoy it cold alongside a freshly brewed cup of coffee.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Using freshly shredded coconut will enhance flavor, but desiccated coconut works as a substitute.
- Make sure not to overmix the batter after adding egg whites to keep the cake light and fluffy.
- Chilling the cake before serving helps the coconut sauce to be fully absorbed, improving taste and texture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake pairs perfectly with a cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
