Have you ever tasted a rich and savory Brazilian-style moist coconut cake? If not, allow me to introduce you to one of the most delicious cakes on the planet. This cake is perfect for all occasions, be it birthdays, weddings, or just a treat for yourself. The moistness and richness of this cake are sure to make your taste buds dance with joy.
This recipe is a delightful combination of soft and fluffy cake made from scratch and soaked in a decadent mixture of sweetened condensed milk and coconut milk. To top it off, it’s bathed in shredded coconut flakes, which adds an extra layer of flavor and texture.
The best thing about this recipe is that it’s easy to make and requires only a handful of ingredients that you can easily find in your local supermarket. You don’t need to be a master baker to bring this masterpiece into being; even amateur bakers can achieve fantastic results with this recipe.
So why not give this Brazilian-style moist coconut cake a try? Trust me; your friends and family will thank you for treating them to such an exquisite delicacy. Don’t let its simple ingredients fool you; this cake is sure to become one of your favorites!
Why You’ll Love This Recipe
Listen up, foodies! This Brazilian style moist coconut cake is the recipe you’ve been searching for! Here’s why you’ll definitely love this dessert.
First and foremost, this cake is incredibly moist and delicious. With three types of milk in the mix including coconut milk, sweetened condensed milk, and regular milk, this cake is pure indulgence. And let’s not forget about the shredded coconut flakes that add an extra burst of flavor and texture to every bite. Trust me when I say that one slice just won’t be enough.
Furthermore, making a cake from scratch is something truly special. You know exactly what is going into the recipe and can ensure that only quality ingredients are used to create the best coconut cake possible. And the feeling of accomplishment once your masterpiece comes out of the oven? Priceless.
Not only is this cake delicious and homemade, it’s also versatile in its serving and pairing options! Serve it as a simple yet impressive birthday cake or take it up a notch with creative variations such as Brigadeiro cake, pineapple coconut cake or even chocolate coconut cake. The possibilities are endless!
Finally, this Brazilian moist coconut cake has cultural significance. It’s a classic dessert known as “bolo de coco” which can be found all over Brazil. So if you want to add a touch of Brazil to your dessert menu at home, this recipe will transport you there with its authentic flavor and aroma.
So go ahead, give yourself a treat with this amazing Brazilian style moist coconut cake recipe. I guarantee that whoever bites into it will be begging for more!
- Flour 1 and 3/4 cups (210g) all-purpose flour
- Baking powder 1 tablespoon (15g)
- Butter, softened, 2 sticks (226g)
- Sugar, 1 and 1/2 cups (300g)
- Eggs yolks, 4
- Eggs separated, 3
- Vanilla extract, 1 teaspoon (5ml)
- Cold coconut milk, 1 cup (240ml)
- Sweetened condensed milk, 1 can (14 ounces/397g)
- Shredded coconut or coconut flakes, 2 cups (100g)
Note: Be sure to use unsweetened coconut flakes for this recipe. Also, room temperature ingredients mix more easily than cold ones!
The Recipe How-To
Preheat your oven to 350°F.
Next, grease and flour two 9-inch round cake pans. I usually place a round piece of parchment paper at the bottom of the pan so that the cake won’t stick to it.
Mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt in a bowl.
In a separate bowl, cream 1 and 1/2 sticks (6 ounces or 150g) of unsalted butter, then add 2 cups of sugar gradually until they are well combined. Add 4 egg yolks, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
In another bowl, whisk together one 13.5-ounce can of coconut milk, half can (6 oz or 170g) of sweetened condensed milk, and half a can (6 oz or 170g) of evaporated milk.
Add the flour mixture alternately with the milk mixture to the butter mixture, mixing until smooth after each addition.
Beat four egg whites with an electric mixer on high speed until stiff peaks form. Gradually fold into the batter until well incorporated.
Pour batter evenly into prepared pans. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for five minutes before removing them from the pans to cool completely.
Finally, apply a generous amount of shredded coconut over each layer before frosting them with whipped cream frosting or any frosting you fancy. Enjoy your delicious Brazilian-style moist coconut cake!
Substitutions and Variations
Are you looking to put your own twist on this Brazilian-style moist coconut cake recipe? Here are some substitution and variation ideas to consider:
– Flour: You can use a gluten-free flour blend instead of plain flour for those who prefer a wheat-free diet.
– Butter: If you don’t have unsalted butter, salted butter will also work fine. Just adjust the amount of added salt in the recipe accordingly.
– Eggs: Instead of using whole eggs in this recipe, you can separate the whites and yolks and beat them separately to create a lighter texture.
– Coconut milk: If you’re not a fan of coconut milk, you can use any non-dairy milk as a substitute. Soy, almond or cashew milk would be great alternatives.
– Sweetened condensed milk: To make this cake dairy-free or vegan-friendly, you can use a plant-based sweetened condensed milk made with coconut or soy milk.
– Toppings: Instead of sprinkling the cake with shredded coconut, try using chocolate chips or pineapple chunks for a tropical twist.
These substitutions and variations will create different variations of the cake that are still delicious and moist. Don’t be afraid to experiment with different flavors and toppings to find your perfect version of this Brazilian-style moist coconut cake recipe.
Serving and Pairing
As a chef, I always love to see my guests’ faces light up with delight as they taste my creations. This moist coconut cake recipe is no exception. The rich and creamy texture of the cake combined with the sweet taste of coconut provides a heavenly culinary experience that’s hard to beat.
This cake is perfect for any occasion, such as birthdays, weddings, or just a weekend treat. To make it even more special, you can surprise your loved ones by serving it Brazilian-style with a cup of freshly brewed coffee or as part of a churrasco meal.
One classic pairing that I love is serving this delicious cake with fresh fruit such as pineapple or berries. The tartness of the fruit complements the sweetness of the cake perfectly.
If you are feeling adventurous in your culinary journey, I recommend making Brigadeiro – a Brazilian chocolate truffle – and decorating the cake with it. This will add an extra level of decadence and indulgence to your dessert.
For those who love nuts; toasted pecans, almonds or cashew nuts sprinkled on top always make for an excellent pairing with a slice of this moist coconut cake.
Remember, this cake is best served chilled so everyone can enjoy its cool and refreshing taste. Trust me; once you give this recipe a try, it will become your go-to dessert for every occasion!
Make-Ahead, Storing and Reheating
We all know how convenient it is to make a big batch of cake ahead of time or store some leftovers for later consumption. That’s why I want to share with you some tips on how to make the most out of your Brazilian style moist coconut cake.
If you plan on making this cake in advance, you can store it in an airtight container at room temperature for up to two days. It is best to avoid keeping it in the refrigerator as this can dry out the cake and make it lose its moisture. Moreover, you can extend the shelf life by storing it in the freezer for up to two weeks. Simply wrap it well in a few layers of plastic wrap and aluminum foil before freezing. When you’re ready to eat, let it thaw overnight in the refrigerator and bring it back to room temperature before serving.
Reheating the moist coconut cake is easy too. You can enjoy it either cold or slightly warmed up in the microwave or oven. To reheat in the microwave, cut a slice and place it on a microwave-safe plate, then heat for about 10-15 seconds. To reheat in the oven, preheat your oven at 325°F (160°C) and bake the whole cake or a slice covered with foil for about 5-8 minutes until just heated through.
Whether you are giving it as a gift or storing leftovers, these helpful tips will ensure that your Brazilian style moist coconut cake stays as fresh as possible while retaining its delicious flavor and texture.
Trust me; this cake is perfect for any occasion – from Christmas parties to birthdays and even casual get-togethers. Make sure you follow these tips to get perfect results every time, even when reheating!
Tips for Perfect Results
Let me share with you some tips to ensure that your Brazilian-style moist coconut cake turns out perfectly, like it was made by an experienced Brazilian baker.
1. Use the right amount of baking powder: The perfect balance of ingredients is the secret to a fluffy and moist cake. Too much or too little baking powder can make your cake dense or flat. This recipe calls for one teaspoon of baking powder per cup of flour, so measure carefully.
2. Soften the butter to room temperature: To make sure your cake batter is smooth and creamy, it’s important to use softened butter at room temperature. This way, it will mix well with the sugar and result in a tender crumb texture.
3. Separate the eggs before beating them: When making a cake, always separate the egg whites from the yolks before beating them. Beat the egg whites until stiff peaks form, then fold gently into the batter at the end. It will make your cake light and airy.
4. Don’t overmix: Overmixing always affects the texture of any cake, resulting in a tough and dry crumb. Mix until everything is combined but stop once you achieve a smooth texture.
5. Use high-quality ingredients: German chocolate, shredded coconut flakes from scratch, and condensed milk all provide authentic Brazilian flavor to this classic dish so make sure to use high-quality ingredients if possible.
If you follow these tips, you’ll be sure to have a decadent and authentic Brazilian-style moist coconut cake ready for your celebration!
Now that you’ve learned how to make this Brazilian-style moist coconut cake recipe, it’s time to answer some common questions that may arise during the baking process. To help you achieve the best results and satisfy your sweet tooth, I have compiled a list of frequently asked questions regarding this delicious dessert. From ingredient substitutions to determining proper storage techniques, these answers will ensure that your coconut cake turns out perfectly every time. So, don’t hesitate to read on and get all the insights!
What is a Brazilian traditional birthday cake?
Who doesn’t love a good chocolate cake? And when it comes to the ultimate birthday cake in Brazil, Brigadeiro cake takes the crown. This recipe makes an indulgent three-layered cake with a rich, chocolatey flavor and a decadent brigadeiro frosting and filling that oozes with fudgy goodness.
What country is coconut cake from?
This recipe is for a delightful coconut cake that is commonly enjoyed as a dessert in the Southern states of the United States. The cake is uniquely garnished with Peeps, which add a touch of color and sweetness to the overall presentation.
Why is my coconut cake dry?
A cake that lacks moisture is often a consequence of utilizing inappropriate ingredients, mishandling the batter, or overcooking it at an excessively high temperature. However, by steering clear of these frequent cake-making errors, you can produce a perfectly moist cake every single time.
Is coconut cake a southern thing?
Springtime often evokes thoughts of tradition in the South, with a classic dessert that has stood the test of time for over a century: coconut cake.
In conclusion, this Brazilian style moist coconut cake recipe is a must-try for anyone with a sweet tooth. With its perfect blend of sweetened condensed milk, coconut milk, flour, and shredded coconut flakes, it’s sure to become a crowd-pleaser at any occasion. It’s easy to make and can be served as a birthday cake or even as an everyday dessert for your family.
By following the tips and recommendations provided in this article, you’ll have the perfect result every time. Just remember to use high-quality ingredients such as unsalted butter, sweetened condensed milk, and coconut milk to get that authentic Brazilian taste.
Not only is this moist coconut cake delicious on its own, but it also pairs well with coffee or tea for an afternoon snack or dessert. You can also customize it by adding different flavors such as chocolate, pineapple, or cassava.
Lastly, don’t forget that you can make this cake ahead of time and store it in the fridge for up to three days. When reheating it later, simply sprinkle some extra shredded coconut on top to give it that fresh-out-of-the-oven crunch again.
Overall, this Brazilian style moist coconut cake recipe is a true gem that every dessert lover needs in their recipe box. So go ahead and give it a try – your taste buds will thank you!
Brazil, Moist Coconut Cake Recipe
- 4 eggs
- 3/4 cup sweetened condensed milk
- 6 ounces unsalted butter, melted and cooled
- 8 1/2 ounces plain flour
- 1 tablespoon baking powder
To drizzle over the cake
- 1 cup coconut milk
- 1/4 cup sugar
- Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan.
- Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.
- As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.
- Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.
- *note: if you use some sweetened coconut milk or cream, your result will be sweeter.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.