- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 840 kcal
Quick summary
“The moist coconut cake features a batter rich in coconut milk and shredded coconut, maintaining a tender texture and striking tropical aroma. It is a simple mixer preparation ideal for setting the coffee table with elegance.”
What you need to know
- Coconut milk replaces regular milk in the batter, adding fat content that provides lasting moisture.
- The shredded coconut mixed into the batter distributes small fibers that support the aeration and aroma of the cake.
- The gradual addition of flour with baking powder keeps the cream airy and prevents the crumb from drying out.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup of coconut milk
- 3 eggs
- 1/2 cup of margarine
- 1 tablespoon baking powder
- 1 cup of shredded coconut
Instructions
Principal
- In the mixer, beat the margarine and sugar until it forms a cream.
- Adicione os ovos, um a um, batendo bem após cada adição.
- Incorporate the coconut milk and shredded coconut into the mixture.
- In a separate bowl, mix the flour and baking powder.
- Add the dry mixture little by little to the batter, stirring delicately.
- Pour the batter into the greased and floured pan.
- Place in the oven and bake for about 35 minutes or until golden brown.
- Do the toothpick test to check if it is cooked inside.
- Remove from the oven and let cool before unmolding.
- Serve with a little shredded coconut on top if desired.
Chef's tips
- Use margarine with a lipid content higher than 70% to ensure a correct emulsion with the sugar in the mixer.
- Sift the wheat flour with the baking powder to avoid dry lumps in the final dough mixture.
- Wait for the cake to warm in the pan for 15 minutes before unmolding, ensuring the moist structure does not break.
Variations
- Drizzle the baked cake while still in the pan with 1/2 cup of thinned condensed milk to enhance internal moisture.
- Add 50 grams of finely grated parmesan cheese to turn the recipe into a tray queijadinha.
- Toast the shredded coconut for the finish in a dry skillet for 3 minutes before spreading over the surface.
Substitutions
- Margarine can be replaced by 1/2 cup of unsalted butter at room temperature or vegetable oil.
- Dried shredded coconut can be swapped for fresh coarsely grated coconut in the same proportion of 1 cup.
- Traditional coconut milk can be replaced by whole milk mixed with 2 tablespoons of coconut essence.
How to store
Store the coconut cake in an airtight container at room temperature for up to 3 days in a dry and ventilated place. If using fresh coconut in the preparation, keep refrigerated for up to 5 days.
Can it be frozen?
The baked cake can be frozen in individual sliced portions wrapped in plastic wrap for up to 60 days. To thaw, remove from the plastic packaging and let come to room temperature for about 40 minutes.
What to serve with
Serve with hot black coffee without sugar or fennel tea to contrast with the sweet notes of the coconut. A cup of thin hot chocolate also harmonizes very well for an afternoon snack.
Frequently asked questions
Why did my cake take longer than 35 minutes in the oven?
The power of each oven varies; doughs rich in coconut milk are moist and may require up to 45 minutes to bake completely.
Can I use sweetened shredded coconut in the batter?
You can use sweetened shredded coconut, but consider reducing 2 tablespoons of the sugar in the recipe to maintain the balance of sweetness.
How to prevent the cake from having a heavy consistency?
Do not overmix the batter after adding the wheat flour; incorporate the dry ingredients with gentle circular movements using a spatula.
Is it possible to make the recipe without an electric mixer?
Yes, you can beat the margarine and sugar vigorously with a manual whisk for about 4 minutes until light.
