Brazilian Coconut Cake {Bolo de Coco}

This Brazilian Coconut Cake is absolutely AMAZING! It's incredibly moist, sweet, and full of vanilla and coconut flavors. This is about to become your new favorite!

Whether you are a chocolate lover, vanilla lover, or just a sweets lover, you will LOVE this Brazilian Coconut Cake! This recipe for Bolo de Coco (Coconut Cake) is like a cross between a tres leches and a coconut cake. In fact, it actually is a Dois Leites (Two Milks) cake, with evaporated milk and coconut milk. The cake itself is spongy and moist. But then, the 2-milk glaze flows over top and soaks into it in an absolutely perfect way. The shredded coconut is the perfect finish for flavor and texture.

I'm telling you, I am an exclusively chocolate-cake-kinda-girl. But THIS CAKE has converted me and is a new favorite of mine! Yum!

Since moving to São Paulo, Brazil in August, my family and I have a tried a lot of cakes. There is a Padaria (Bakery) on nearly every block and they sell these perfectly family-sized cakes. So, you just cannot help but buy a couple at a time. We have tried Bolo de Cenoura (carrot cake), Chocolate, Brigadeiro cake, Doce de Leite, and of course Coconut Cake! I have to be honest though, many of the cakes are a bit drier than I would prefer. It's not a bad thing, it just seems to be the way and they are delicious! But, I set out to create a version that was super moist and this Brazilian Coconut Cake is where I landed.

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Ingredients and Swaps

Cake Ingredients

• Eggs, large - You can use white or brown eggs in this recipe. Because you will need to whip up the egg whites separately, you will not want to use bulk egg product.
• Sugar - Regular white granulated sugar is best for this recipe. You can use a sugar substitute (I have not tried it in this recipe), just make sure to follow the instructions for quantity equivalents.
• Vanilla extract - Most recipes for Brazilian Carrot cake do not have vanilla, but I think it adds so much flavor. You can either leave it out or swap it with almond extract.
• All purpose Flour, unbleached - I have not yet tested this recipe with Gluten Free flour options. However, when I do bake with Gluten Free Flour, I use Bob's Red Mill All Purpose Flour and add xanthan gum according to the GF flour package instructions for cakes.
• Baking Powder - For this recipe you ideally want to use baking powder. If you do not have it, you can substitute with ¼ teaspoon baking soda PLUS ½ teaspoon white vinegar.
• Coconut Milk, unsweetened - There is plenty of sugar in this recipe, so Unsweetened Coconut milk is best. It is also the same ingredient in the glaze, so you are only buying one ingredient. You can substitute with regular milk.

Glaze Ingredients

• Sweetened Condensed milk - The sweet condensed milk is the thick, sweet glaze base. If you don't have this, you can substitute evaporated milk, but you will want to also add in sugar. Start with a teaspoon and add until you get to the desired sweetness.
• Coconut Milk, unsweetened - The sweetness will come from the sweetened condensed milk, so the coconut milk will help to balance it out.
• Shredded coconut - Sweetened or unsweetened are both fine for this recipe, since the glaze is plenty sweet!

Simple Equipment and Tools

For this recipe, I recommend either an Electric Hand Mixer or a Stand Mixer. You need to really beat the egg whites for a while to get the stiff peaks that are needed and a little help goes a long way for this!

To bake the cake, you need a medium-size baking dish that’s approximately 9x9 or similar. I prefer to use a ceramic vs. metal baking dish. You can use a metal option, but you may want to line it with parchment to ensure that it does not impart any metallic flavor.

Recipe Tips

My biggest tip for this Brazilian Coconut Cake is to have the ingredients on hand as you will want to make it again and again!!

My next tip is to use an electric hand mixer or stand mixer rather than a whisk, at least for the whipping of the egg whites. You really want to get those stiff peaks, which means that air has been beaten into the eggs and tiny air bubbles are distributed throughout the batter. The result is a perfectly light and airy texture.

Make the Brazilian Coconut Cake

In a medium bowl, sift the flour with the baking powder. Next you will separate the egg whites from the yolks. Add the yolks to a small bowl for adding later. Add the whites into a large mixing bowl or stand mixer.

Using a hand mixer or stand mixer on medium high, beat the egg whites to stiff peaks.

Next, continuing to use the mixer on a low setting, add the 4 egg yolks and sugar, alternating 1 egg yolk and a ¼ of the sugar, then another yolk and ¼ of the sugar, and so on. For the last egg yolk and sugar addition, also add the vanilla extract.

Once the cake batter is fully combined and smooth add the sifted flour and baking powder a little at a time, mixing each bit in as you go to ensure that the flour is incorporated smoothly without lumps.

Finally, mix in the milk. Pour the batter into an oiled 9x9 (or similar sized) cake pan.

Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.

Make the Glaze and Finish

In a medium bowl, mix together the sweetened condensed milk and the coconut milk.

Using a skewer or toothpick, poke holes around the cake so that the glaze can soak into the cake. You can poke as many or as little holes as you like, knowing that the more holes you poke, the wetter the cake will be as more of the glaze will soak into the cake. You can let the cake rest to soak for 10 minutes at room temperature or longer in the refrigerator.

Sprinkle the cake with shredded coconut. Serve and enjoy!

Recipe FAQs