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Brazilian-Style Moist Coconut Cake

Brazilian-Style Moist Coconut Cake

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    4 h
CookingMama

CookingMama

This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 90.4g
  • 29%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
  2. Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
  3. Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
  4. When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tara
80

Tara

12/23/2008

This cake can be AMAZING with a few adjustments: I combined this with a few recipes that I translated from Portuguese because my husband is from Brazil and it is his FAVORITE:) I use 2 cups of flour at most. It can get very floury...only 2 cups of sugar instead of 2 and a 1/2, and I add a few drops of vanilla essence to make up for the difference. I like to bake it in two 8 inch round cake pans and poke each layer as a separate cake with a separate topping for layering afterwards. THE KEY IS IN THE MILK MIXTURE: Do not use any regular milk at all! Instead go to a store and buy "condensed milk" or "leite condensado" in the international section of the grocery store. It is much thicker and stickier and will not make your cake so soggy!!!! Mix this with 1/2 the can of coconut milk and it will be enough for two 8 inch rounds for sure. Lastly, be sure to use either fresh coconut shavings or sweetened shavings. The smushier the flakes the better. My husband and all of his Brazilian friends say I make this cake just like it's made by the Brazilian Bakeries and their own Mom's- Give it a shot!!!

DiamondGirl amanecer
27

DiamondGirl amanecer

12/3/2010

2/08/2008 4 stars The flavor of this cake is very good but it seems to be there is too much flour. I used only 2 1/2 cups flour and the pastry was heavy. When the cake was done, it has too heavy texture. I used only 1/2 milk mixture because the cake wasn`t be able to absorb all the mixture. Finally, the cake wasn`t moist at the bottom and in the middle. I will definitely make this cake again but with other amount of flour.***UPDATE***I have made this cake for 2 times now with modifications and it turned out fantastic. I used only 1 1/2 or 1 3/4 cup flour and 1,5 cup sugar. The texture was great and fluffy and absorbed the liquid perfectly. As to the milk mixture I followed Tara`s recommendations and used can of sweetened condensed milk and 1/2 can coconut milk. Very good and very delicious cake.

QueSyrah
13

QueSyrah

2/3/2011

Great recipe! Everyone loves it. As suggested by some reviewers, I cut the flour down to 1 3/4 cups, and cut the sugar down to 1 1/3 cup. Also added a few drops of vanilla. For the topping, don't use any milk - 1 can of condensed sweetened milk and 1 can of coconut milk is all you need (will be enough for 2 cakes)

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