Brazilian Coconut Cake {Bolo de Coco}
This Brazilian Coconut Cake, or Bolo de Coco in Portuguese, is easy to make and so moist and delicious! It's like a cross between a tres leches and a coconut cake. In fact, it actually is a Dois Leites (Two Milks) cake, with evaporated milk and coconut milk. The cake itself is spongy and moist. But then, the 2-milk glaze flows over top and soaks into it in an absolutely perfect way. The shredded coconut is the perfect finish for flavor and texture.
Equipment
- 1 Hand Mixer or Stand Mixer
Ingredients
Main ingredients
- 4 Large eggs separated (whites and yolks)
- ¾ cup Granulated white sugar
- 1 teaspoon Vanilla extract
- ¾ cup Unbleached all-purpose flour
- 1 teaspoon Baking powder
- ½ cup Unsweetened coconut milk (regular milk works too)
- ¾ cup Sweetened condensed milk
- ⅓ cup Additional unsweetened coconut milk
- ¾ cup Shredded coconut (sweetened or unsweetened)
Instructions
Instructions
- Preheat the oven to 350 F degrees. Grease your round cake pan.
- Beat egg whites until stiff peaks form. Mix yolks with sugar until creamy and smooth.
- Add vanilla to yolks, then sift flour and baking powder together. Add dry ingredients to yolk mixture with coconut milk and sweetened condensed milk, mixing alternately.
- Gently fold in whipped egg whites. Pour the batter into the pan, smooth the top.
- Bake for about 30 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix sweetened condensed milk and coconut milk for the glaze. Poke holes in the cake, pour glaze over, let soak.
- Sprinkle with shredded coconut before serving.
Notes
Serve and enjoy the rich taste of this Brazilian treat!