Description
A luscious Brazilian coconut cake with a creamy custard-like layer and a soft cake base. Made easily in a blender, it's sweet, tropical, and perfect for impressing guests or celebrating special occasions.
Ingredients
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) coconut milk
1 cup milk
4 eggs
1 cup sugar
1 cup all-purpose flour
1 tablespoon butter (softened)
1/2 cup grated coconut (unsweetened or sweetened)
Butter and flour for greasing the pan
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 9-inch round or bundt cake pan.
- In a blender, combine the sweetened condensed milk, coconut milk, milk, eggs, sugar, flour, and butter. Blend for about 1 minute until smooth.
- Pour the batter into the prepared pan.
- Sprinkle the grated coconut evenly over the top of the batter.
- Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a plate.
- Chill in the refrigerator for at least 2 hours before serving for best texture.
Notes
Add a splash of vanilla extract for extra aroma.
Toast the grated coconut before sprinkling it on the batter for a crunchier topping.
Swirl in dulce de leche before baking for extra richness.
Use evaporated milk instead of regular milk for a creamier texture.
Garnish with whipped cream and fresh berries for special occasions.
Store covered in the refrigerator for up to 4 days.
Do not reheat—serve cold for best texture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 30g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
