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Brazilian-Style Moist Coconut Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
240 minutes
Decadent coconut cake soaked in condensed milk and coconut milk, topped with coconut flakes - a beloved Brazilian classic!
Ingredients:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 egg whites
  • 2.5 cups white sugar
  • 3 egg yolks
  • 1 cup orange juice
  • 1.75 cups milk
  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup flaked coconut
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan, then sift together the flour and baking powder.
  • Whip egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks. Gently fold in egg yolks, followed by alternating flour mixture and orange juice. Pour batter into pan.
  • Bake the cake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, approximately 40 minutes.
  • Once the cake is baked, take it out of the oven and poke the top all over with a fork, spacing the holes about 1 inch apart. Combine milk, coconut milk, and sweetened condensed milk in a small bowl. Gently pour the mixture over the cake, ensuring it's evenly distributed, then top with coconut flakes. Refrigerate the cake until cold, approximately 3 hours.

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