Creamy Brazilian Coconut Cake
Discover this delicious Brazilian cake that combines the sweetness of coconut with the richness of caramel. This easy-to-make dessert is perfect for any occasion: birthday, family meal, or just a sweet craving. With a preparation time of just 5 minutes and baking time not exceeding 45 minutes, you can impress your guests with a cake that deserves at least four hours of cooling in the refrigerator. The use of sweetened condensed milk and regular milk gives a creamy texture, while the liquid caramel adds a delightful touch. It's a recipe that's accessible, even for beginners in baking. You can also vary the flavors by adding lemon zest or even fresh fruits as a garnish. This Brazilian cake pairs very well with coffee or tea. Feel free to serve it for brunch or as a dessert during a festive meal.
- Preparation time: 5 min
- Cooking time: 40 min
- Servings: for 6 people
- Difficulty: Medium
Ingredients
- - 1 package of grated coconut
- - 6 eggs
- - liquid caramel
- - 1 can of sweetened condensed milk (which will be used to measure regular milk)
- - 2 measures of regular milk
Preparation
1. Pour a layer of liquid caramel into a cake tin, then place it in the freezer to solidify.
2. In a large bowl, mix the grated coconut, eggs, the can of sweetened condensed milk, and use that same can to measure two doses of regular milk. Stir everything well until you obtain a smooth mixture.
3. Remove the cake tin from the freezer and pour in the mixture you made. Bake it in a water bath in a preheated oven at 180°C (350°F) for about 30 to 45 minutes. To check if it's done, insert a knife into the cake; if it comes out clean, it's cooked!
4. Take it out of the oven, let it cool for at least 4 hours in the refrigerator before unmolding it at serving time.