# Brazilian Coconut Cake

This Brazilian Coconut Cake is similar to a Tres Leches cake, filled with sweet milk and coconut milk, layered, and topped with shredded coconut.

- Cuisine: Brazilian
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- (10-inch) round springform pans
- parchment paper
- electric hand mixer
- large bowl
- separate bowl
- cake pan
- whisk
- toothpick

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSPGxaDjd/
- Recipe page: https://www.cliprecipe.com/recipe/089a5ca1-87f1-4eeb-8d0d-afa04c02b00b
- Extracted: 2025-12-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt