Description
A Brazilian creamy coconut cake made with sweetened condensed milk, evaporated milk, eggs, and grated coconut — blended, baked until golden, and served chilled.
Ingredients
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
3 eggs
1 cup all-purpose flour
1 cup grated coconut
2 tablespoons butter
1/2 cup sugar
Instructions
1. Combine the sweetened condensed milk, evaporated milk, eggs, flour, butter, and sugar in a blender. Blend until smooth.
2. Transfer the blended mixture into a bowl and fold in the grated coconut by hand.
3. Grease a baking dish with butter or cooking spray. Pour in the batter and tap the dish to release air bubbles.
4. Bake at 350°F (175°C) for 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean.
5. Let the cake cool completely.
6. Chill the cake in the refrigerator for at least 1 hour before serving. It is best served cold.
Notes
The cake is best served cold for the ideal custardy texture.
Use full-fat, thick sweetened condensed milk; avoid thin or low-fat versions.
Freshly grated or unsweetened desiccated coconut works well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice