Recipe: Appetizing 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 the moist ones. Usually, we serve cakes in the afternoon, accompanied by a freshly brewed coffee or.

It is a staple at children's birthday parties in Brazil! This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. Brazilian-Style Moist Coconut Cake. this link is to an external site that may or may not meet accessibility guidelines. You can have Brazilian Coconut Cake 🇧🇷 using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Brazilian Coconut Cake 🇧🇷

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

This popular coconut cake is made the Brazilian way - soaked in three types of milk for a moist and luscious cake. Regular milk, condensed milk and coconut milk give it loads of flavour. This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor.

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..

For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk. At the request of many readers, let me. 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. This has been a reader favorite recipe for years and it's one of my my families favorites! · The most AMAZING Coconut Cake, with layers of tender, moist coconut cake, fresh pineapple filling, and whipped Incredibly moist, dense, this Coconut Bundt Cake is out of this world good!

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