Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, brazilian coconut cake 🇧🇷. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Brazilian Coconut Cake 🇧🇷 is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Brazilian Coconut Cake 🇧🇷 is something that I’ve loved my entire life.
Choose from Savannah's delicious, rich layer cakes or our mini cake assortments. Especially with this Brazilian Moist Coconut Cake. ? The recipe is really simple and easy to follow.
To begin with this particular recipe, we must prepare a few ingredients. You can cook brazilian coconut cake 🇧🇷 using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brazilian Coconut Cake 🇧🇷:
- Make ready 180 g Caster sugar
- Get 200 ml Sunflower oil
- Take 3 small Eggs
- Make ready 270 g White flour
- Get 50 ml milk (can be substituted for oats, soya, or almond milk)
- Get 1 tbsp baking powder
- Prepare 50 g desiccated coconut
- Prepare For the sauce
- Prepare 400 ml Creamy coconut milk
- Make ready 397 g Condensed milk (1 can)
- Make ready 100 g desiccated coconut to sprinkle
Evenly pour the milk mixture over the cake, then sprinkle with desiccated coconut. This Brazilian coconut cake is moist, easy to make, and gives you visions of swaying palm trees upon the first bite. We Brazilians simply love a good cake, from the fluffy to. This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with Brazilian-Style Moist Coconut.
Instructions to make Brazilian Coconut Cake 🇧🇷:
- Butter a 25 cm round tin and powder it with flour. Heat oven 180c/fan - 150c/gas.
- In a bowl, mix the sugar and sunflower oil. Add the eggs and beat with a mixer until it looks lighter.
- Sieve the flour into the bowl and mix it all in low speed, with the mixer.
- Add the creamy coconut milk, the milk, and the desiccated coconut. Mix well with the mixer and then add the baking powder. Mix till there are no lumps of baking powder left.
- Pour into the tin and in the oven. Wait 30 minutes until it's cooked. To make sure it is ready, pierce the cake in the middle with a skewer. It is ready if the skewer comes out dry.
- Prepare the sauce. Mix the coconut milk and the condensed milk in a bowl. Set aside.
- Once the cake is ready, leave it to cool down so you can cut it horizontally across the middle, without breaking it.
- Spread the sauce onto the bottom. It will be quite runny but the more you put the better it is. Usually half of the sauce.
- Evenly, sprinkle desiccated coconut on. Put as much as you like!
- Put the top part back on, pierce all over the top with a fork to let the sauce in. Pour the sauce until it is all covered. Sprinkle more coconut and voila!! - If you want, you can put it back in the tin to pour the sauce. It will contain the liquid. Also if prepared the day before, keep it in the fridge, it makes it even more special.
This layer cake is filled with coconut cream and frosted with a fluffy meringue icing. It's perfect for birthdays and other celebrations. Bolo de Coco - Brazilian Coconut Cake. Tapioca lovers, I have a special recipe for you! Tapioca pearls are a popular Brazilian ingredient, added to puddings and cakes and most of the times paired with coconut milk/ cream and condensed milk.
So that’s going to wrap this up for this special food brazilian coconut cake 🇧🇷 recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
