Recipe: Delicious Brazilian Coconut Cake

Brazilian Coconut Cake. This Brazilian coconut cake is moist, easy to make, and gives you visions of swaying palm trees upon the first bite. We Brazilians simply love a good cake, from the fluffy to. This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with Brazilian-Style Moist Coconut Cake.

It's supremely moist with Skip the drama and make a coconut sheet cake instead! Sheet cakes are easier to frost because. Learn how to prepare this Brazilian Coconut Cake (Bolo de Coco) recipe like a pro. You can have Brazilian Coconut Cake using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Brazilian Coconut Cake

1. You need 180 g of Caster sugar.
2. You need 200 ml of Sunflower oil.
3. You need 3 of small Eggs.
4. It's 270 g of White flour.
5. Prepare 50 ml of milk (can be substituted for oats, soya, or almond milk).
6. You need 1 tbsp of baking powder.
7. You need 50 g of desiccated coconut.
8. Prepare of For the sauce.
9. It's 400 ml of Creamy coconut milk.
10. It's 397 g of Condensed milk (1 can).
11. You need 100 g of desiccated coconut to sprinkle.

This recipe for coconut cake with awesome coconut butter-cream frosting is a moist white cake with. To serve, run a knife around the edge of the cake and use your fingertips to gently pull the cake away from the. This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!

Brazilian Coconut Cake instructions

1. Butter a 25 cm round tin and powder it with flour. Heat oven 180c/fan - 150c/gas..
2. In a bowl, mix the sugar and sunflower oil. Add the eggs and beat with a mixer until it looks lighter..
3. Sieve the flour into the bowl and mix it all in low speed, with the mixer..
4. Add the creamy coconut milk, the milk, and the desiccated coconut. Mix well with the mixer and then add the baking powder. Mix till there are no lumps of baking powder left..
5. Pour into the tin and in the oven. Wait 30 minutes until it's cooked. To make sure it is ready, pierce the cake in the middle with a skewer. It is ready if the skewer comes out dry..
6. Prepare the sauce. Mix the coconut milk and the condensed milk in a bowl. Set aside..
7. Once the cake is ready, leave it to cool down so you can cut it horizontally across the middle, without breaking it..
8. Spread the sauce onto the bottom. It will be quite runny but the more you put the better it is. Usually half of the sauce..
9. Evenly, sprinkle desiccated coconut on. Put as much as you like!.
10. Put the top part back on, pierce all over the top with a fork to let the sauce in. Pour the sauce until it is all covered. Sprinkle more coconut and voila!! If you want, you can put it back in the tin to pour the sauce. It will contain the liquid. Also if prepared the day before, keep it in the fridge, it makes it even more special..

This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. Mousse cake " Brazilian coconut and Chocolate». Ingredients: high-fat milk cream, milk, cream cheese, sugar, water, dark chocolate, condensed milk, egg, wheat flour, butter, coconut chips, cocoa. I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste.