- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 865 kcal
Quick summary
“The cold coconut cake combines a fluffy dough soaked in a syrup of condensed milk, coconut milk, and shredded coconut topping. It is a practical dessert to serve cold in individual wrapped slices or directly in the baking dish.”
What you need to know
- The cake batter takes coconut milk and has a light structure to absorb the syrup without crumbling.
- The liquid syrup with condensed milk and regular milk penetrates the entire cake after piercing the surface.
- The minimum 2-hour refrigerator time is essential to set the moisture and chill the dessert.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup of coconut milk
- 3 eggs
- 1 tablespoon baking powder
- 1 cup of shredded coconut
- 1 cup of sweetened condensed milk
- 1/2 cup of regular milk
Instructions
Principal
- Pré-aqueça o forno a 180 graus Celsius.
- In a bowl, beat the eggs and sugar until it forms a light cream.
- Add the wheat flour and mix well.
- Incorporate the coconut milk and baking powder into the mixture.
- Pour the batter into a greased pan.
- Bake for about 35 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare the topping by mixing the condensed milk with regular milk and grated coconut.
- As soon as the cake cools, poke the surface and pour the topping.
- Refrigerate for at least 2 hours before serving.
Chef's tips
- Pierce the cake with a fork or toothpick at 1-centimeter intervals for the syrup to penetrate evenly.
- Wait for the cake to warm up completely before drizzling with the cold mixture of condensed milk to prevent the dough from getting soggy.
- For individual slices in aluminum foil, cut the already chilled pieces and roll in extra grated coconut before wrapping.
Variations
- Add lime zest to the beaten dough to give a citrus aroma that contrasts with the sweetness of the coconut.
- Moisten the dough with condensed milk mixed with 50 ml of culinary rum before finishing with shredded coconut.
- Mix 1/2 cup of melted white chocolate into the condensed milk syrup to form a thicker topping.
Substitutions
- The coconut milk in the batter can be replaced by whole milk in the same proportion of 1/2 cup.
- Dried shredded coconut can be replaced with fresh shredded coconut without added sugar.
- Regular wheat flour can be swapped for fine whole wheat flour, keeping the 2 cups of the recipe.
How to store
Store the sliced or whole cake in a closed airtight container in the refrigerator for up to 5 days. Always keep refrigerated to preserve the dairy in the syrup and prevent souring.
Can it be frozen?
The icebox cake can be frozen wrapped individually in aluminum foil or plastic wrap for up to 3 months. To thaw, transfer the slices to the refrigerator for about 3 to 4 hours before consumption.
What to serve with
Serve with hot brewed coffee without sugar to create balance with the sweetness of the condensed milk syrup. It also accompanies acidic fresh fruits, such as chopped strawberries or slices of cold pineapple.
Frequently asked questions
Is it better to use fine or flaked shredded coconut?
The medium-flake shredded coconut provides a crunchy texture to the topping, while the finely shredded one adheres more easily to the moist surface.
Can I pour the syrup while the cake is still hot?
No, it is recommended to let the cake cool before pouring the syrup so that the batter absorbs the liquid without falling apart or becoming sticky.
Can I bake the dough in a round pan with a central hole?
You can bake in a bundt pan, but the rectangular pan is more suitable for cold cake, as it makes it easier to cut uniform slices and retain the syrup at the bottom.
How long should the cake stay in the refrigerator before cutting?
The recommended minimum time is 2 hours in the refrigerator for the syrup to set, but leaving it refrigerated overnight intensifies the moisture of the cake.
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