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Coconut Ice Cake: The Delight that Melts in Your Mouth

Name: Coconut Ice Cake: The Delight that Melts in Your Mouth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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)

Por

Master Receita Solta

Coconut Ice Cake: The Delight that Melts in Your Mouth

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories1035 kcal

Resumo para quem tem pressa

"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."

Coconut Ice Cake: The Delight that Melts in Your Mouth

O Que Você Precisa Saber

- Bater bem os ovos com o açúcar até formar um creme claro e aerado garante a leveza da massa antes da farinha. - Peneirar a farinha de trigo e o fermento químico evita grumos secos e facilita a incorporação homogênea. - A calda fervida de leite condensado e leite de coco penetra melhor se o bolo estiver furado com garfo.

Ingredients

Main Course

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

Main Course

Preheat the oven to 180°C (350°F).

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.

Equipe sua Cozinha

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Chef 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

- A manteiga derretida pode ser substituída por meia xícara de óleo de girassol ou óleo de coco derretido. - O coco ralado seco desidratado pode ser trocado por coco fresco ralado fino para um aroma mais vivo. - O leite de coco da massa pode ser substituído por leite integral comum caso prefira um sabor mais suave.

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 You Freeze It?

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

Combina muito bem com café preto sem açúcar para contrastar com o doce do leite condensado. Uma xícara de chá gelado de frutas cítricas ou mate gelado com limão também harmoniza muito bem.