Description
A soft, moist Brazilian-style coconut cake poked while warm, soaked with a creamy glaze of sweetened condensed milk and coconut milk, and topped with shredded coconut.
Ingredients
4 large eggs, at room temperature
3/4 cup (150 g) granulated sugar
3/4 cup (94 g) all-purpose flour
1 teaspoon baking powder
1/2 cup (120 ml) unsweetened coconut milk
1 teaspoon vanilla extract
Pinch of salt
For the glaze: 3/4 cup (about 200 g) sweetened condensed milk
For the glaze: 1/3 cup (80 ml) unsweetened coconut milk
To top: 3/4 cup (about 60 g) shredded coconut
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) square baking pan with parchment paper.
2. In a large bowl, beat the eggs and sugar with an electric mixer for 5 to 6 minutes, until pale, thick, and tripled in volume.
3. Whisk the flour, baking powder, and salt together. Gently fold the dry ingredients into the eggs in two additions.
4. Fold in the 1/2 cup coconut milk and the vanilla until just combined.
5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6. While the cake bakes, whisk the sweetened condensed milk and the 1/3 cup coconut milk together until smooth.
7. As soon as the cake comes out of the oven, poke holes all over the top with a fork or skewer. Slowly pour the glaze over the warm cake so it soaks into the holes.
8. Sprinkle the shredded coconut over the top. Let the cake rest at room temperature for 10 minutes, then refrigerate for at least 2 hours, until chilled.
9. Cut into 9 squares and serve cold.
Notes
Based on the Brazilian Coconut Cake (Bolo de Coco) published by Easy Brazilian Food (about 4 eggs, 3/4 cup sugar, 3/4 cup flour, 1 teaspoon baking powder, unsweetened coconut milk, 3/4 cup sweetened condensed milk, and 3/4 cup shredded coconut are from the source), with the 350°F oven and poke-and-pour method from other published Brazilian coconut cake recipes. The pan size, the vanilla and salt, the egg-whipping method, the 30 to 35 minute bake time, the exact split of the coconut milk between cake and glaze, the chilling time, and the yield of 9 slices are estimates, and the recipe has not been tested.
Pour the glaze slowly over the warm cake so it soaks in instead of running off the sides.
Use unsweetened coconut milk. The condensed milk already adds plenty of sugar.
Nutrition is an approximate estimate per slice (9 slices).
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 297
- Sugar: 34g
- Sodium: 137mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 92mg