Brazilian Coconut Cake

    4 hours

    This popular coconut cake is made the Brazilian way - soaked in three types of milk for a moist and luscious cake. Regular milk, condensed milk and coconut milk give it loads of flavour. Try it!

    37 people made this

    Serves: 12 

    • 375g plain flour
    • 1 tablespoon baking powder
    • 3 egg whites
    • 500g caster sugar
    • 3 egg yolks
    • 250ml orange juice
    • 0
    • 420ml milk
    • 1 (400g) tin coconut milk
    • 1 (397g) tin sweetened condensed milk
    • 100g desiccated coconut

    Prep:20min  ›  Cook:40min  ›  Extra time:3hr chilling  ›  Ready in:4hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Sift together flour and baking powder.
    2. Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour cake mixture into the prepared tin.
    3. Bake cake in preheated oven until the top has turned golden brown, and a skewer inserted into the centre comes out clean, about 40 minutes.
    4. When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 2.5cm intervals. In a small bowl, stir together the milk, coconut milk and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with desiccated coconut. Chill cake in the refrigerator until cold, about 3 hours.

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    Reviews in English (15)


    worst cake recipe ever, wasted my time and my products! cake baked for more than 2 hrs, burned on the outside, still wasn't baked on the inside. I didn't even put all the OJ as it was asking. One cake going outside for the animals...  -  31 Jan 2014


    This cake can be AMAZING with a few adjustments: I combined this with a few recipes that I translated from Portuguese because my husband is from Brazil and it is his FAVORITE I use 2 cups of flour at most. It can get very floury...only 2 cups of sugar instead of 2 and a 1/2, and I add a few drops of vanilla essence to make up for the difference. I like to bake it in two 8 inch round cake pans and poke each layer as a separate cake with a separate topping for layering afterwards. THE KEY IS IN THE MILK MIXTURE: Do not use any regular milk at all! Instead go to a store and buy "condensed milk" or "leite condensado" in the international section of the grocery store. It is much thicker and stickier and will not make your cake so soggy!!!! Mix this with 1/2 the can of coconut milk and it will be enough for two 8 inch rounds for sure. Lastly, be sure to use either fresh coconut shavings or sweetened shavings. The smushier the flakes the better. My husband and all of his Brazilian friends say I make this cake just like it's made by the Brazilian Bakeries and their own Mom's- Give it a shot!!!  -  23 Dec 2008  (Review from Allrecipes US | Canada)


    2/08/2008 4 stars The flavor of this cake is very good but it seems to be there is too much flour. I used only 2 1/2 cups flour and the pastry was heavy. When the cake was done, it has too heavy texture. I used only 1/2 milk mixture because the cake wasn`t be able to absorb all the mixture. Finally, the cake wasn`t moist at the bottom and in the middle. I will definitely make this cake again but with other amount of flour.***UPDATE***I have made this cake for 2 times now with modifications and it turned out fantastic. I used only 1 1/2 or 1 3/4 cup flour and 1,5 cup sugar. The texture was great and fluffy and absorbed the liquid perfectly. As to the milk mixture I followed Tara`s recommendations and used can of sweetened condensed milk and 1/2 can coconut milk. Very good and very delicious cake.  -  02 Sep 2008  (Review from Allrecipes US | Canada)