Vida Recetas Editorial
Coconut cake is a classic Brazilian dessert, known for its moist texture and intense coconut flavor. This easy recipe, perfect for celebrations like birthdays or family gatherings, combines a fluffy sponge cake with a syrup made of condensed milk and coconut that soaks it, creating an irresistible result. Ideal for those looking for a sweet treat that is served cold and surprises with its juiciness.
Its secret lies in the syrup, made with coconut milk, condensed milk, and shredded coconut, which is poured over the warm cake. This allows the cake to absorb all the liquid, becoming incredibly moist and full of flavor. Additionally, it is a simple recipe that does not require complicated techniques, perfect for beginners.
You can adapt this recipe by using coconut flour to intensify the flavor or substitute the coconut milk with evaporated milk if you don't have it. You can also decorate with toasted coconut on top for a crunchy touch. This cake is perfect for coconut lovers and for those looking for a dessert that can be prepared in advance, as it even improves overnight.
Prep
20 min
Cook
40 min
Servings
5
Separate the yolks from the whites. Whisk the egg whites with the pinch of salt and set aside.
In another separate bowl, beat the egg yolks with the sugar until they whiten and double in volume. Add the milk (cold) and whisk another little, it looks like this color in the photo.
Sift the flour (pass it through a sieve) with the baking powder and add it to the previous mixture little by little, while we continue to beat (I did everything with the electric rods at low speed)
Place in a greased mold (30x40) and put in the oven for 40 minutes at 170ºC (or until you puncture it and the damp stick doesn't come out). It is important that it is well cooked.
While the cake is in the oven, mix the ingredients for the syrup. Until they are perfectly mixed. (I passed the mixer to him) There is a liquid with foam left:)
Take the cake out of the oven and poke holes in it with a toothpick (hot).
Pour all the syrup over it, without fear!!
And let it rest for at least 8 hours in the fridge covered with film (the ideal is to leave it all night) You will see it flooded... don't panic!
Solito absorbs the syrup...
In the morning, cut the cake into equal rectangles.
And you're taking it out to roll it in grated coconut.
you wrap it in silver foil. And another 8 hours in the fridge. This step is important so that the grated coconut also absorbs part of the syrup.
Ready! It doesn't have any difficulty, but you have to hold on without sticking your teeth in!! It's truly the best coconut cake in the world. Eat it fresh. I look forward to your cooksnaps!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 40 minutes.
This recipe is designed for 5 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
