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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.

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  • 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.

  • 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.

  • 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

540 calories; 17 g total fat; 65 mg cholesterol; 202 mg sodium. 90.4 g carbohydrates; 9.9 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2008
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!!! Read More
(99)

Most helpful critical review

Rating: 1 stars
12/09/2011
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 (minus one star) twice as much sugar (minus another star) and the regular milk is totally not necessary (knock off another star). That might make it a two star recipe but in my personal opinion if you don't add at least a teaspoon of vanilla to the batter the cake will basically smell and taste like scrambled eggs with sugar and orange juice in them. You need the vanilla to get rid of the overly eggy smell. Read More
(7)
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/23/2008
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!!! Read More
(99)
Rating: 5 stars
12/23/2008
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!!! Read More
(99)
Rating: 5 stars
12/03/2010
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. Read More
(31)
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Rating: 5 stars
02/03/2011
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't use any milk - 1 can of condensed sweetened milk and 1 can of coconut milk is all you need (will be enough for 2 cakes) Read More
(18)
Rating: 4 stars
10/24/2007
Most of my class thought that the recipe was really rich and it turned out like pudding. Read More
(8)
Rating: 5 stars
10/01/2010
This cake was a big hit among friends and family. I did follow tips from other reviews and was a success Read More
(7)
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Rating: 1 stars
12/09/2011
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 (minus one star) twice as much sugar (minus another star) and the regular milk is totally not necessary (knock off another star). That might make it a two star recipe but in my personal opinion if you don't add at least a teaspoon of vanilla to the batter the cake will basically smell and taste like scrambled eggs with sugar and orange juice in them. You need the vanilla to get rid of the overly eggy smell. Read More
(7)
Rating: 4 stars
08/06/2008
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 fresh coconut on top. YUM! This recipe is a keeper. Be careful to drain the excess when soaking the cake to make sure it doesn't come out soggy. This is a must try. Read More
(6)
Rating: 4 stars
07/14/2009
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 before you bake it dosent really matter. Read More
(6)
Rating: 5 stars
05/24/2014
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 can of coconut milk). But after making it my baking instincts kicked in and I knew what changes it still needed. The 2nd time I made it this is what I changed: I continued with the already mentioned changes but I added 1/2 tsp table salt to the flour/baking powder mixture (without any salt all baked goods lack a certain "zing" that makes all the other ingredients come to life). I also used 2 fresh oranges to make the juice and I added the zest of 1/2 an orange to the coconut milk/sweetened condensed milk mixture. That was a great but not overwhelming addition of orange flavor. I baked the cake in a 10 inch angel food pan for 35 minutes and after it cooled I cut it in half along its "equator" with a serrated bread knife so I could soak the bottom layer with the milk mixture and then replaced the top half and soaked again (as someone else had mentioned). I used a pastry brush to "lather" the sides with the milk mixture as well. I also lightly toasted the coconut which was the typical sweetened shredded coconut not flaked but that was just because it was what I had on hand. Toasted coconut is always better than untoasted. This second time was absolutely perfect! I posted photos of the cake whole as well as cut open. The original photo is not this recipe. Read More
(6)