Brazilian Iced Coconut Cake

Moist Coconut Cake is a classic Brazilian dessert that combines the freshness of coconut milk with an incredibly moist and soft texture of the sponge cake. After being baked, the cake is soaked in a mixture of condensed milk and coconut milk, which gives it irresistible moisture and a sweet, tropical flavor. It is then covered with grated coconut and usually wrapped in aluminum foil, which intensifies the flavor while the cake is refrigerated, making it even more refreshing and perfect for hot days. Ideal for parties or as an after-lunch dessert, this cake is an explosion of flavor and texture.

Moist Coconut Cake Ingredients

For the Cake Dough

• 2 cups Flour
• 1½ cups White sugar
• 1 cup Milk
• 4 eggs
• 2 Tablespoons Unsalted butter
• 2 Tablespoons Unsweetened Shredded coconut
• 1 Tablespoon Baking powder

For the Topping

• 1 can Condensed Milk
• 200 ml Coconut Milk
• 120 ml Milk

How to Make the Best Moist Coconut Cake

For the cake

1. Preheat the oven at 350°F (180°C).
2. With a blender or a mixer, mix the eggs, milk, butter and the sugar.
3. In a big bowl, add all the flour (sift before)
4. Add all the liquid ingredients you just mixed. Mix it with a spoon or whisker, by hand. Do not use the mixer here.
5. Add the shredded coconut. Mix it well by hand.
6. Lastly, add the baking power and mix it.
7. In a baking tray, add some cooking spray or a mix of butter and flour (so the cake doesnt stick).
8. Add the batter and bring it to the preheated oven.
9. Bake it for around 40 minutes.

For the topping

1. In a bowl, mix well all ingredients: coconut milk, milk and condensed milk.

Assembling all together

1. Once the cake is done, you can make some holes with a fork and already cut it into squared. This will help absorb even more the sauce.
2. Add the sauce over the entire cake. Do it while the cake is still hot.
3. Place the cake at least 2 hours inside the fridge before serving it. It is suppose to be eaten cold.

Recipe Tips

1. To make sure the cake is very moist, as soon as the cake is out of the oven, make many holes with the fork and immediately add the condensed milk and coconut milk mixture.
2. Do not be afraid to add the entire sauce on top. This will make the cake so moist and irresistible.
3. The traditional way of making this cake in Brazil is to wrap each cake piece in aluminum foil and refrigerate. This helps the cake absorb the sauce even more and intensifies the coconut flavor.
4. The ideal is to leave the cake overnight in the fridge before serving.