Brazilian Coconut Cake

Name: Brazilian Coconut Cake
Cuisine: Brazilian
Ingredients: 2 sticks butter, softened; 2.25 cups sugar; 5 eggs, yolks and eggs separated; 1 tsp vanilla extract; 3 cups all-purpose flour; 0.5 cup whole milk; 1 can (13.5 ounces) coconut milk; 1.5 tbsp baking powder; 0.125 tsp cream of tartar; 1 Pinch salt; 1 can (13.5 ounces) coconut milk; 1 can (14 ounces) sweet condensed milk; 1.5 cups coconut flakes

Serves 1

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Brazilian Coconut Cake

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Serves 1

Directions

1Line 2 (10-inch) round springform pans with parchment paper.
2Grease and dust lightly with flour.
3Preheat oven to 350°F.
4Combine the butter, sugar and egg yolks in a large bowl.
5Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
6Add the vanilla and mix well.
7In a separate bowl, sift together the flour, baking powder and salt.
8With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients.
9Mix until just combined.
10Set aside.
11In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
12Gently fold the egg whites into the batter until evenly blended.
13Pour the batter into the prepared cake pan.
14Bake in the center of the oven for 40 to 45 minutes, until the top is browned and a cake tester comes out clean.
15While the cake is baking, make the “sauce” by whisking together the coconut milk and the sweet condensed milk.
16Mix until well combined.
17Set aside.
18When the cake is baked, but still warm, remove from pan and cut it in half.
19Moisten the bottom part with half of the coconut glaze.
20Place the top part on top of that.
21Using a toothpick, poke holes all over its surface.
22Pour the remaining sauce until the cake absorbs everything.
23Sprinkle with the shredded coconut.
24Refrigerate until cold, for at least 4 hours.
25Serve chilled and enjoy!

Ingredients

2 sticks butter, softened
2.25 cups sugar
5 eggs, yolks and eggs separated
1 tsp vanilla extract
3 cups all-purpose flour
0.5 cup whole milk
1 can (13.5 ounces) coconut milk
1.5 tbsp baking powder
0.125 tsp cream of tartar
1 Pinch salt
1 can (13.5 ounces) coconut milk
1 can (14 ounces) sweet condensed milk
1.5 cups coconut flakes

Equipment

(10-inch) round springform pansparchment paperelectric hand mixerlarge bowlseparate bowlcake panwhisktoothpick

Tips

The mixture might look curdled after adding vanilla, but that's normal.
Refrigerate the cake for at least 4 hours so it can be served chilled.

Brazilian Coconut Cake

Serves 1

tiktok.com

Brazilian Coconut Cake

tiktok.com

Serves 1

Directions

1Line 2 (10-inch) round springform pans with parchment paper.
2Grease and dust lightly with flour.
3Preheat oven to 350°F.
4Combine the butter, sugar and egg yolks in a large bowl.
5Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
6Add the vanilla and mix well.
7In a separate bowl, sift together the flour, baking powder and salt.
8With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients.
9Mix until just combined.
10Set aside.
11In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
12Gently fold the egg whites into the batter until evenly blended.
13Pour the batter into the prepared cake pan.
14Bake in the center of the oven for 40 to 45 minutes, until the top is browned and a cake tester comes out clean.
15While the cake is baking, make the “sauce” by whisking together the coconut milk and the sweet condensed milk.
16Mix until well combined.
17Set aside.
18When the cake is baked, but still warm, remove from pan and cut it in half.
19Moisten the bottom part with half of the coconut glaze.
20Place the top part on top of that.
21Using a toothpick, poke holes all over its surface.
22Pour the remaining sauce until the cake absorbs everything.
23Sprinkle with the shredded coconut.
24Refrigerate until cold, for at least 4 hours.
25Serve chilled and enjoy!