Brazil, Moist Coconut Cake
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Recipezaar
Brazil, Moist Coconut Cake
Recipe #305280 | 45 min | 10 min prep | add private note
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By: Mme Melissa
May 28, 2008
This is a sweet, but not an overly sweet cake. It is drizzled with a mixture of coconut milk & sugar once baked, which makes it super moist. This cake is often sliced and served when cold.
SERVES 6 -8 (change servings and units)
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Ingredients
4 eggs
3/4 cup sweetened condensed milk
6 ounces unsalted butter, melted and cooled
8 1/2 ounces plain flour
1 tablespoon baking powder
To drizzle over the cake
1 cup coconut milk
1/4 cup sugar
Directions
1Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan.
2Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.
3As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.
4Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.
5*note: if you use some sweetened coconut milk or cream, your result will be sweeter.
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