Moist Brazilian Coconut Cake that’s a Slice of Paradise

This Brazilian Coconut Cake captures the essence of tropical retreats with its moist texture and subtle sweetness.

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Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Desserts

Cuisine: Brazilian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 tablespoons Unsalted Butter Use salted butter for a slightly different flavor.
4 pieces Eggs Room temperature eggs help achieve a better emulsion.
8 ounces Milk Use whole milk or a dairy alternative if needed.
1 cup Sugar Can substitute with coconut sugar for a different flavor.
2 tablespoons Shredded Coconut Use sweetened or unsweetened based on preference.
1 pinch Salt Enhances flavor balance.
2 cups All-Purpose Flour For a gluten-free option, substitute with almond or coconut flour.
1 teaspoon Vanilla Extract Use pure vanilla extract for the best taste.
1 tablespoon Baking Powder Leavening agent that helps the cake rise.
1 can Sweetened Condensed Milk Make your own or use a dairy-free version if necessary.
12 ounces Coconut Milk Use cream of coconut for sweeter flavor.

For the Soaking Sauce

1 can Sweetened Condensed Milk Provides extra sweetness and moistness.
12 ounces Coconut Milk Ensures a rich coconut flavor.
1 cup Shredded Coconut Adds garnish and texture to the soaking sauce.

Equipment

9-inch cake pan
Mixing Bowls
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 360°F (180°C). Gather ingredients and equipment.
Grease the cake pan with unsalted butter and line it with parchment paper.
Separate the egg whites from the yolks.
In the bowl with egg yolks, combine softened butter, milk, sugar, shredded coconut, and salt.
Gradually add all-purpose flour to the wet mixture and stir until just combined.
Beat the egg whites until stiff peaks form and fold into the batter with vanilla and baking powder.
Pour the batter into the prepared cake pan and bake for about 40 minutes.
Allow the cake to cool in the pan for approximately 10 minutes before transferring to a wire rack.
Whisk together the sweetened condensed milk, coconut milk, and additional shredded coconut for the sauce.
Poke holes in the cooled cake and pour the soaking sauce over it.
Optionally, sprinkle additional shredded coconut on top, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 170mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 60mgIron: 1mg

Notes

Room temperature eggs are key for achieving the perfect moist cake texture. Always verify your oven's temperature for optimal baking results.

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