Not too long ago, were were visiting some friends to welcome their newborn boy. The lucky mother is Brazilian and she offered us a piece of Bolo de Coco (Coconut Cake) that her mother had just baked and a cup of coffee.
It was like a piece of heaven. This cake is moist, fluffy and covered in sweet and coconuty sauce that makes it impossible to have just one piece. It reminded me a lot of Tres Leches cake but with a hint of coconut.
I, of course had to have the recipe and try to recreate the cake at home. I got the recipe in Portuguese and not so US-friendly measurements, but after consulting with Brazilian friends and putting my translation skills back to work, I ended up with a pretty good rendition of this traditional Brazilian recipe.
1 teacup of milk (according to my research, this should be about 6 oz.)
1 teacup of sugar (about 12 tablespoons)
2 teacups of flour (1 1/2 cups)
3 eggs, separated
1 tablespoon baking powder
3 tablespoons of butter
1/4 teaspoon of vanilla extract
butter and flour to coat baking pan
1 can of whipping cream (such as Nestle Media Crema)
1 cup of milk
1 can of condensed sweetened milk
1 200ml can of coconut milk
1 cup of freshly grated coconut or sweetenend coconut flakes
Preheat oven to 350°F. Cover round baking pan with butter and dust with flour.
Beat egg whites with mixer until they form soft peaks. In a separate bowl, cream butter and sugar and then beat in egg yolks and vanilla extract. Add flour and milk to this mixture, alternating ingredients and mix after each addition. Incorporate to egg whites.
Pout mixture in baking pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Mix wet ingredients for sauce. Remove cake from oven, pierce with a fork and pour mixture over cake allowing cake to absorb it. Cover cake with coconut flakes.