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Brazilian Coconut Cake {Bolo de Coco}

September 27, 2022 by Carrie Tyler 9 Comments

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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!

Brazilian Coconut Cake piece on a plate with a bite taken out and the rest of the cake on a platter in the background.

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.

Brazilian Coconut Cake with a piece taken out.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Ingredients and Swaps

Cake Ingredients

Ingredients measured out into bowls on counter for Brazilian Coconut Cake.
  • 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

Glaze dripping from a spoon over a measuring cup of the glaze for Brazilian Coconut Cake.
  • 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.

Brazilian Coconut Cake piece on a plate with a bite taken out and the rest of the cake on a platter in the background.

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.

Egg whites beaten to a stiff peak on the mixer whisks above the whites in bowl for Brazilian Coconut Cake.

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.

Whisk in bowl about to mix in egg yolk and sugar into batter for Brazilian Coconut Cake.

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.

Sifted flour being whisked into batter for Brazilian Coconut Cake.

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

Cake batter in square baking dish before baking for Brazilian Coconut Cake.

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.

Pouring glaze over Brazilian Coconut Cake.

Sprinkle the cake with shredded coconut. Serve and enjoy!

Brazilian Coconut Cake piece on a plate with a bite taken out and the rest of the cake on a platter in the background.

Recipe FAQs

Can this Coconut cake be left out at room temperature?

This Brazilian Coconut Cake should be stored in the refrigerator. It has so much milky glaze that is poured over top and soaked into the cake, that it will hold up and be safer if it is stored in a cold refrigerator. This cake also tastes delicious served chilled.

How long will this Brazilian Coconut cake last in the fridge?

Since the cake is so moist from the milk glaze, it will only last a couple days in the fridge before it starts to get soggy. Fortunately, it never lasts that long in our home!

Can I freeze this Cake?

This Brazilian Coconut cake can be stored in the freezer BEFORE ADDING THE GLAZE in an airtight container for up to 3-4 months. IF you freeze after adding the glaze, it will turn to ice and crystalize and then when thawing it will just turn to mush. Cool the cake before putting it in the freezer. Since the glaze is made with pantry ingredients that you can always have on hand, making an extra cake and then soaking it in the glaze after thawing is a cinch!

Brazilian Coconut Cake piece on a plate with a bite taken out and the rest of the cake on a platter in the background.

Brazilian Coconut Cake {Bolo de Coco}

Carrie Tyler
This Brazilian Coconut Cake, or Bolo de Coco in Portuguese, is easy to make and so moist and delicious! It's 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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Breakfast, Dessert
Cuisine Brazilian
Servings 12 servings

Equipment

  • 1 Hand Mixer or Stand Mixer Optional, but easier for beating the egg whites. You can also do this by hand with a whisk.

Ingredients
  

Cake Ingredients

  • 4 Eggs, large (separate the whites from the yolks)
  • ¾ cup Granulated White sugar
  • 1 teaspoon Vanilla extract
  • ¾ cup All purpose Flour, unbleached
  • 1 teaspoon Baking Powder
  • ½ cup Coconut Milk, unsweetened (regular milk is fine too)

Glaze Ingredients

  • ¾ cup Sweetened Condensed milk
  • ⅓ cup Coconut milk, unsweetened
  • ¾ cup Shredded coconut, or enough to cover the cake (I used sweetened,but unsweetened coconut is fine since the glaze is so sweet)

Instructions
 

Make the Cake

  • Preheat the oven to 350 F degrees.
  • 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.
    4 Eggs, large (separate the whites from the yolks), ¾ cup All purpose Flour, unbleached, 1 teaspoon Baking Powder
  • 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.
    4 Eggs, large (separate the whites from the yolks), ¾ cup Granulated White sugar, 1 teaspoon 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.
    ¾ cup All purpose Flour, unbleached, 1 teaspoon Baking Powder
  • 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.
    ½ cup Coconut Milk, unsweetened

Make the Glaze

  • In a medium bowl, mix together the sweetened condensed milk and the coconut milk.
    ¾ cup Sweetened Condensed milk, ⅓ cup Coconut milk, unsweetened
  • 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!
    ¾ cup Shredded coconut, or enough to cover the cake
Keyword brazilian cakes, brazilian desserts, cakes, coconut
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Reader Interactions

Comments

  1. Donna A Pollock

    January 05, 2023 at 9:49 pm

    5 stars
    I can't wait to make this cake. It looks so delicious. I love coconut anything so I'm in for this one...

    Reply
    • Carrie Tyler

      January 05, 2023 at 11:08 pm

      5 stars
      Thanks, Donna! It's soooo good!

      Reply
      • Lore Dowell

        July 13, 2023 at 2:00 pm

        Carrie, when you say coconut milk are you talking about the canned variety or buy a carton of coconut milk in the refrigerated section where other milk products are bought?

        Reply
        • Carrie Tyler

          July 17, 2023 at 11:56 am

          Hi Lore, Coconut milk in the can is preferred as it's thicker and will keep the glaze nice and thick. The drinkable coconut milk in the carton is thinner and will water down the glaze, so if that's all you have, I would use half of the quantity that the recipe calls for.
          Thanks!
          Carrie

          Reply
  2. ciliegia

    January 15, 2023 at 1:33 am

    5 stars
    I just made this tonight because I was craving some coconut. Very easy to make, short ingredient list, came out super fluffy and moist! I used 1/2 cup flour and 1/4 cup rice flour for an extra bouncy texture!

    Reply
  3. Marie

    November 14, 2023 at 5:57 pm

    Can I make as cupcakes???
    My grandson said Brazilian cake is better than American cake so thought I would try as cupcakes for Thanksgiving.

    Reply
    • Carrie Tyler

      November 14, 2023 at 6:15 pm

      Hi Marie, Thanks for asking! This particular recipe is poke cake where the glaze is absorbed into the cake, thereby making it super moist (think tres leches). For that reason, this cake is not a good option for cupcakes if you want to add the glaze. You could make the cake and then add a traditional frosting along with a sprinkle of coconut. Or you could try one of my other Brazilian cake recipes, such as Brigadeiro Cake, Orange Cake, or Lime Cake.

      Reply
      • Marie

        November 16, 2023 at 2:07 pm

        Thank you! I think I will try the orange cake 😋

        Reply
        • Carrie Tyler

          November 17, 2023 at 10:55 am

          Great!!

          Reply

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Hi there! I'm Carrie and a recent transplant with my family to São Paulo, Brazil from Hoboken, NJ! I am a recipe developer and author sharing my journey through Brazilian food recipes made super easy and delicious! Read more about me →

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