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Brazilian Coconut Cake: The Best Coconut Cake I’ve Ever Had

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This Brazilian coconut cake is moist, easy to make, and gives you visions of swaying palm trees upon the first bite. Don’t believe me? Give it a try!

Brazilian coconut cake Pinterest graphic

We Brazilians simply love a good cake, from the fluffy to the moist ones.

Usually, we serve cakes in the afternoon, accompanied by a freshly brewed coffee or as dessert after dinner.

I grew up spending hours around the table after meals and chatting, sipping more coffee or wine – or juice as a kid -, and continue to do nights like this now that I have my own house.

These gatherings are pleasant not only because we are surrounded by people we love but also because we are often serving traditional dishes we savor.

Among our typical treats, we particularly enjoy this moist coconut cake recipe, but also this Brazilian carrot cake with brigadeiro, cornmeal cake, and chocolate cake.

They are all delicious!

Brazilian moist coconut cake recipe
Serve your Brazilian coconut cake cold!

Brazilian coconut cake

Today’s recipe is a mouth-watering and easy sponge cake covered in a sweetened coconut sauce and shredded coconut.

The result is a heavenly moist cake that tastes fruity and nicely sweet. Beyond that, we usually serve it cold, and as said, accompanied by fresh coffee.

As far as recipe difficulty is concerned, this cake is straightforward to make – and it tastes divine!

Therefore, if you love coconut desserts, this cake is right up your alley!

Brazilian coconut cake recipe
Accompanied by a cup of coffee: Oh my foodiness!

Tips for a perfect Brazilian coconut cake

  • Use unsweetened coconut milk and unsweetened shredded coconuts to avoid making your cake overly sweet – you’re already using condensed milk.
  • Put the cake in the fridge and let it rest for about 2 hours before serving – it gets an extra creamy texture!

Why use unsalted butter

As the name says, unsalted butter contains no added salt, therefore, think of it like butter in its purest form.

In terms of flavor, unsalted butter has a more pronounced mellow sweetness than salted butter, making it perfect for this coconut cake.

Brazilian coconut cake recipe

Why is it taking longer than described to bake

Sometimes the oven temperatures are off. Yes, the actual oven temperature can be much higher or lower than what the controller says.

That’s the reason why recipes tend to say things like “10 to 15 minutes or until golden brown.” No ovens are safe from this!

However, you can use an oven thermometer to control that.

So, if it takes you a little longer than expected, that’s perfectly fine, don’t worry about it, just keep baking until ready.

How to store your Brazilian coconut cake

You can store this moist cake in the fridge for up to 7 days. Always serve it cold.

Brazilian coconut cake piece

How to make a Brazilian coconut cake

You just need to follow a few easy steps to make a delicious cake your whole family will love!

First of all, pre-heat the oven at 360°F/180°C degrees.

Next, grease a 9-inch/22-centimeter round cake pan with butter, place the parchment paper and grease it with butter as well. Set aside.

Separate the egg white and yolks and set the egg white aside.

Using an electric hand mixer, mix the butter, egg yolks, milk, sugar, shredded coconut, and a pinch of salt on medium-high speed until the batter is homogeneous.

Gradually, add the flour and continue mixing until all ingredients are incorporated. Set aside.

In a medium bowl, beat the egg whites until stiff. Add it to the batter, together with the vanilla and baking powder, gently mixing on low-speed until homogenous.

Brazilian coconut cake pieces

Finally, pour the batter in the buttered cake pan and bake for 40 minutes or until the cake pick comes out clean.

Once the cake is done, let it rest for about 10 minutes to cool, then transfer it to a cake board or platter.

In the meantime, whisk the sweetened condensed milk, coconut milk, and shredded coconut in a medium bowl until homogeneous.

Make lots of holes on the cake so that it can soak up the mixture with a tooth stick.

Carefully pour the sauce over the cake, making sure to pour over the holes. Sprinkle some more shredded coconut, if needed.

Serve it chilled and accompanied by a cup of freshly brewed coffee. Enjoy!

Pin it!

Brazilian coconut cake Pinterest graphic
Brazilian coconut cake recipe

Brazilian Coconut Cake Recipe

Yield: 10
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

This Brazilian coconut cake is moist, easy to make, and gives you visions of swaying palm trees upon the first bite. Don’t believe me? Give it a try!

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 4 eggs
  • 8 ounces (250 milliliters) milk, room temperature
  • 1 cup (200 grams) sugar
  • 2 tablespoons shredded coconut
  • Pinch of salt
  • 2 cups (150 grams) all-purpose flour, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder

Sauce

  • 1 cup (100 grams) shredded coconut, plus more to garnish
  • 1 (14-ounce/397 grams) can sweetened condensed milk
  • 12 ounces (375 milliliters) coconut milk

Instructions

    1. Pre-heat the oven at 360°F/180°C degrees.
    2. Grease a 9-inch/22-centimeter round cake pan with butter, place the parchment paper, and grease it with butter as well. Set aside.
    3. Separate the egg white and yolks and set the egg white aside.
    4. Using an electric hand mixer, mix the butter, egg yolks, milk, sugar, shredded coconut, and a pinch of salt on medium-high speed until the batter is homogeneous.
    5. Gradually, add the flour and continue mixing until all ingredients are incorporated. Set aside.
    6. In a medium bowl, beat the egg whites until stiff. Add it to the batter, together with the vanilla and baking powder, gently mixing on low-speed until homogenous.
    7. Finally, pour the batter in the buttered cake pan and bake for 40 minutes or until the cake pick comes out clean.
    8. Once the cake is done, let it rest for about 10 minutes to cool, then transfer it to a cake board or platter.
    9. In the meantime, whisk the sweetened condensed milk, coconut milk, and shredded coconut in a medium bowl until homogeneous.
    10. Make lots of holes on the cake so that it can soak up the mixture with a tooth stick.
    11. Carefully pour the sauce over the cake, making sure to pour over the holes. Sprinkle some more shredded coconut, if needed.
    12. Serve it chilled and accompanied by a cup of freshly brewed coffee. Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 84mgSodium: 238mgCarbohydrates: 49gFiber: 2gSugar: 26gProtein: 7g

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