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Brazilian Coconut Cake

Moist Brazilian Coconut Cake: Easy Recipe for a Tropical Treat

Experience the delightful flavors of this Brazilian Coconut Cake in every moist bite, making it the perfect tropical dessert for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Brazilian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Cake Ingredients
  • 1 cup Unsalted Butter Substitution: Use salted butter, but adjust salt in the recipe.
  • 3 large Eggs Separate the yolks and whites for added fluffiness.
  • 1 cup Milk Substitution: Use coconut milk for a richer coconut flavor.
  • 1 cup Sugar Granulated sugar preferred; adjust quantity for desired sweetness.
  • 1 cup Shredded Coconut Use sweetened or unsweetened depending on preference.
  • 1 pinch Salt Only a pinch to balance the sweetness.
  • 1.5 cups All-Purpose Flour Substitution: Gluten-free flour can be used for a gluten-free version.
  • 1 teaspoon Vanilla Extract Pure vanilla extract recommended for best taste.
  • 2 teaspoons Baking Powder Ensure it’s fresh for proper rise.
  • 1 can Sweetened Condensed Milk Can substitute with coconut cream for a dairy-free option.
  • 1 cup Coconut Milk Substitute with almond milk for a different flavor profile.

Equipment

  • 9-inch round cake pan
  • stand mixer
  • mixing bowl
  • rubber spatula

Method
 

Baking Instructions
  1. Preheat your oven to 360°F (180°C) and grease a 9-inch round cake pan, lining with parchment paper.
  2. Separate the egg whites from the yolks, placing the whites in a clean bowl.
  3. In a stand mixer, combine butter, egg yolks, milk, sugar, shredded coconut, and salt. Mix until smooth.
  4. Gradually add all-purpose flour while mixing on low speed until just incorporated.
  5. Beat the reserved egg whites until stiff peaks form.
  6. Gently fold the whipped egg whites into the batter using a rubber spatula.
  7. Add vanilla extract and sprinkle baking powder, mixing gently until combined.
  8. Pour the batter into the prepared cake pan and bake for about 40 minutes, or until a toothpick comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  10. Combine sweetened condensed milk and coconut milk in a bowl to create the soaking mixture.
  11. Poke holes in the cooled cake with a toothpick and pour the soaking mixture over it.
  12. Let it sit for a moment to absorb the mixture, then refrigerate for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 90mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients like real vanilla extract for enhanced flavor, and ensure proper greasing of the cake pan for easy release.

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