Brazil Moist Coconut Cake Recipes
BRAZIL, MOIST COCONUT CAKE
This is a sweet, but not an overly sweet cake. It is drizzled with a mixture of coconut milk & sugar once baked, which makes it super moist. This cake is often sliced and served when cold.
Provided by Mme M
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan.
- Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.
- As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.
- Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.
- *note: if you use some sweetened coconut milk or cream, your result will be sweeter.
Nutrition Facts : Calories 657.9, Fat 38.8, SaturatedFat 25.5, Cholesterol 215, Sodium 305.4, Carbohydrate 66.5, Fiber 2.2, Sugar 32.6, Protein 13.2
BRAZILIAN-STYLE MOIST COCONUT CAKE
This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
Provided by CookingMama
Categories World Cuisine Recipes Latin American South American Brazilian
Time 4h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
- Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
- Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
- When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 90.4 g, Cholesterol 65.2 mg, Fat 17 g, Fiber 2.5 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 201.8 mg, Sugar 63.5 g
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