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Brazilian-Style Moist Coconut Cake

Rated as 4 out of 5 Stars
22

"This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!"
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Ingredients

4 h servings 540
Original recipe yields 12 servings (1 - 9x13 inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. 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 batter into the prepared pan.
  3. Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center 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 1 inch 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 coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

Nutrition Facts


Per Serving: 540 calories; 17 90.4 9.9 65 202 Full nutrition

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Reviews

Read all reviews 14
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 f...

Most helpful critical review

If this recipe only works when you change around all the ingredients, then it is not a five star recipe. Seems that everybody agrees that it has almost twice as much flour as you really need (mi...

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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 f...

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...

Great recipe! Everyone loves it. As suggested by some reviewers, I cut the flour down to 1 3/4 cups, and cut the sugar down to 1 1/3 cup. Also added a few drops of vanilla. For the topping, don'...

Most of my class thought that the recipe was really rich, and it turned out like pudding.

If this recipe only works when you change around all the ingredients, then it is not a five star recipe. Seems that everybody agrees that it has almost twice as much flour as you really need (mi...

This cake was a big hit among friends and family. I did follow tips from other reviews, and was a success

OK, I am an avid baker and married to a Brazilian, so I decided to make this and do the changes recommended after reading the reviews (1 3/4 c. flour, 1 1/2 c. sugar, 1 tsp vanilla & only 1/2 ca...

I love this cake. I made it for my family with a few adjustments. I used fresh coconut. I'm not a huge fan of sheet cakes so I made it in two layers and added a light whipped icing with toasted ...

This is really good, I didn't add the whole mike the second time around and liked it better. This recipe is very time consuming but good. If your sugar mixture is a little in the grainy side bef...