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Delicious Moist Coconut Cake

Name: Delicious Moist Coconut Cake
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; 3 eggs; 1/2 cup of margarine; 1 tablespoon baking powder; 1 cup of shredded coconut

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories840 kcal

Resumo para quem tem pressa

"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."

Delicious Moist Coconut Cake

O Que Você Precisa Saber

- 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 Course

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

Main Course

Preheat the oven to 180°C (350°F).

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.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Moist Coconut Cake com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Utilize margarina com teor de lipídios superior a 70% para garantir uma emulsão correta com o açúcar na batedeira. - Peneire a farinha de trigo com o fermento em pó para evitar pelotes secos na mistura final da massa. - Aguarde o bolo amornar na forma por 15 minutos antes de desenformar, garantindo que a estrutura úmida não quebre.

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

- A margarina pode ser substituída por 1/2 xícara de manteiga sem sal em ponto de pomada ou óleo vegetal. - O coco ralado seco desidratado pode ser trocado por coco fresco ralado grosso na mesma proporção de 1 xícara. - O leite de coco tradicional pode ser substituído por leite integral misturado com 2 colheres de sopa de essência de coco.

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 You Freeze It?

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

Sirva com café preto quente sem açúcar ou chá de erva-doce para contrastar com as notas adocicadas do coco. Uma xícara de chocolate quente ralo também harmoniza muito bem no lanche da tarde.