Moist Coconut Cake

This wrapped cake is practical for yard parties or to take on picnics.



Click here to see the recipe in Portuguese


servings: 20 / preparation time: 20 minutes



4 eggs, separate yolks and whites

1 ½ cup sugar

2 cups all purpose flour

1 cup milk

1 tbs. baking powder


2 cups water

8 tbs sugar

½ can condensed milk

1 can (13 fl. oz.) coconut milk

8 oz grated coconut



1 – In the mixer, place egg yolks and sugar and beat until it forms a very light yellow cream.

2 – Add flour and milk, gradually.

3 – Turn off the mixer and add baking powder and snow whites, stirring with a spoon.

4 – In greased and floured baking sheet, bake (at 350° F) for about 35 minutes. Until the cake is golden on top and completely baked.

5 – Let the cake cooling, while you make the syrup.

6 – For the syrup, place all ingredients in a pot (expect the grated coconut) and let thicken, stirring often, for about 10 minutes.

7 – Cut the cake into squares, dip the pieces in the syrup and then pass through the grated coconut.

8 – Wrap in foil paper and place in the refrigerator. Serve chilled.


Tips and Options:

  • Add vanilla drops or lemon zest in the dough before baking. Finely chopped walnuts or almonds will also be a delight.



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