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Portuguese Coconut Cakes (Bolos de Coco) taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Brazilian Coconut Cake {Bolo de Coco}Bolo de Fuba ~ Brazilian Cornmeal CakeBolo de Fuba ~ Brazilian Cornmeal CakeBrazilian Peanut Candy ~ PaçocaHam and Leek Pie

This Brazilian Coconut Cake, also known as Bolo de Coco, is a moist and delicious treat combining the flavors of coconut milk and sweet glaze. Spongy, tender, and topped with shredded coconut, it’s a perfect Brazilian dessert for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 320 kcal

Equipment

  • 1 Hand Mixer or Stand Mixer Optional, but easier for beating the egg whites
  • 1 Oven Preheated to 350°F for baking
  • 1 Cake Pan Greased and floured

Ingredients
  

Cake and Glaze Ingredients

  • 4 large Eggs separated in whites and yolks
  • 0.75 cup Granulated White sugar
  • 1 teaspoon Vanilla extract
  • 0.75 cup All purpose Flour unbleached
  • 1 teaspoon Baking Powder
  • 0.5 cup Coconut Milk unsweetened (regular milk is fine too)
  • 0.75 cup Sweetened Condensed milk
  • 0.33 cup Coconut milk unsweetened, for glaze
  • 0.75 cup Shredded coconut sweetened or unsweetened, for topping

Instructions
 

The Exact Process From Start to Finish

  • Get your oven preheated to 350° F. You won’t be baking the whole cake in the pressure cooker, but some parts need that oven help.
  • Grease and flour a cake pan real good — stickiness just ain’t fun.
  • Beat those egg whites till they're stiff in a clean bowl with your mixer or whisk. This gives you that airy fluffiness that holds up well under pressure.
  • In another bowl, beat egg yolks with sugar and vanilla till creamy and kinda thick. This step smells so good, it’s hard not to sneak a lick.
    0.75 cup Granulated White sugar, 1 teaspoon Vanilla extract
  • Gently add the flour and baking powder into your yolk mix, blend it slow so you don’t kill the air bubbles.
    0.75 cup All purpose Flour, 1 teaspoon Baking Powder
  • Stir in half a cup coconut milk and the sweetened condensed milk till everything is smooth and inviting.
    0.5 cup Coconut Milk, 0.75 cup Sweetened Condensed milk
  • Now fold in your whipped egg whites gently. Don’t rush this part or you’ll lose the tender pull you want in your cake texture. Be patient, it’s worth it.
  • Pour all that goodness into your prepared pan. Pop it in the oven and bake for 30 minutes, or until you can stick a toothpick in and it comes out clean. While it’s baking, mix ⅓ cup coconut milk with your shredded coconut for that super moist glaze.
    0.33 cup Coconut milk, 0.75 cup Shredded coconut
  • Once done, take the cake out, pour that coconut glaze over the top right away. Let it soak in as the cake cools. You’ll be so glad you did.
    0.33 cup Coconut milk, 0.75 cup Shredded coconut

Notes

Use pre-shredded coconut to save time. Set separate timers for oven and pressure cooker to avoid overcooking. Store cake in an airtight container; refrigerate to extend freshness. Freeze slices individually for long term storage.