- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1035 kcal
Quick summary
“This cold coconut cake combines a fluffy buttery sponge with a warm syrup of coconut milk and condensed milk. Served well chilled, it gains a moist and refreshing texture for dessert or a snack.”
What you need to know
- Beating the eggs well with the sugar until a light and airy cream forms ensures the lightness of the dough before the flour.
- Sifting the wheat flour and chemical yeast avoids dry lumps and facilitates homogeneous incorporation.
- The boiled syrup of condensed milk and coconut milk penetrates better if the cake is poked with a fork.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup of coconut milk
- 4 eggs
- 1/2 cup of melted butter
- 1 tablespoon baking powder
- 1/2 cup of shredded coconut
- 1/2 cup sweetened condensed milk (for the topping)
- 1/2 cup of coconut milk (for the topping)
Instructions
Principal
- In a large bowl, beat the eggs with the sugar until you get a light cream.
- Add the melted butter and coconut milk, mixing well.
- In another bowl, sift the wheat flour and baking powder.
- Gradually, incorporate the dry mixture into the liquid mixture, mixing until homogeneous.
- Add the shredded coconut and mix delicately.
- Pour the batter into the greased and floured pan.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the topping by mixing the condensed milk and coconut milk in a saucepan until it boils.
- As soon as the cake cools, cover with the mixture and refrigerate for at least 2 hours before serving.
Chef's tips
- Make regular holes with a toothpick or fork all over the surface of the baked cake before pouring the liquid topping.
- Let the cake rest in the refrigerator for at least 2 hours before cutting to absorb all the liquid.
- Wrap individual pieces in aluminum foil to achieve the classic Brazilian cake shape.
Variations
- Towel cake: roll the cut pieces in coarse shredded coconut before wrapping in foil.
- Chocolate syrup: add two tablespoons of 50% cocoa powder to the boiling condensed milk syrup.
- Version with pineapple: add small cubes of cooked pineapple candy over the dough.
Substitutions
- Melted butter can be replaced by half a cup of sunflower oil or melted coconut oil.
- Dried dehydrated shredded coconut can be swapped for fresh finely shredded coconut for a more vivid aroma.
- The coconut milk in the dough can be replaced by regular whole milk if you prefer a milder flavor.
How to store
Keep the cake always covered in the refrigerator for up to 5 days in an airtight container or wrapped in aluminum foil. Keep under continuous refrigeration to preserve the condensed milk and fresh coconut milk.
Can it be frozen?
It can be frozen wrapped individually in aluminum foil and placed in a sealed plastic bag for up to 2 months. To consume, thaw slowly in the refrigerator for about 3 hours before serving cold.
What to serve with
Pairs very well with black coffee without sugar to contrast with the sweetness of the condensed milk. A cup of iced citrus fruit tea or iced mate with lemon also harmonizes very well.
Frequently asked questions
Can I use fresh grated coconut in the batter and decoration?
Yes, fresh coconut provides superior texture, but reduces shelf life in the refrigerator from 5 to about 3 days due to natural moisture.
What is the ideal cooking point in the oven at 180°C?
The cake should bake for about 35 minutes until the surface is lightly browned and a toothpick inserted in the center comes out completely dry.
Why does the cake need at least 2 hours in the refrigerator?
The refrigeration period allows the dough to absorb the moisture from the syrup and firm up the structure for slicing without crumbling.
Should the cake be hot or cold when receiving the syrup?
The cake can be warm or cold, but poke the batter well so that the hot liquid syrup is absorbed to the bottom of the pan.
