Prepare to fall in love with the creamiest, dreamiest dessert you’ve ever tasted. This Brazilian Coconut Custard Cake, known locally as “Bolo de Coco Cremoso,” is a heavenly confection that combines the rich sweetness of condensed milk with the tropical flavor of coconut in a dense, moist, and utterly irresistible cake. Unlike fluffy, airy cakes, this recipe results in a magical, self-forming custard layer that’s pure bliss. Whether you’re a seasoned baker or just starting, this simple recipe will guide you to a perfect slice of Brazilian sunshine.
What is a Brazilian Coconut Custard Cake?
A Brazilian Coconut Custard Cake is a traditional South American dessert celebrated for its unique texture. It’s a fascinating hybrid between a dense cake and a creamy, baked custard. The magic happens in the oven: as it bakes, the batter separates into two distinct layers. The bottom forms a soft, moist coconut cake, while the top sets into a smooth, rich custard. It’s an incredibly popular treat in Brazil, often enjoyed at family gatherings, celebrations, and as a simple afternoon indulgence with a cup of coffee.
Why You’ll Love This Recipe
- Incredibly Easy: You don’t need any special equipment. Just a bowl and a whisk will do!
- Minimal Ingredients: This recipe uses simple, pantry-staple ingredients that are easy to find.
- Magical Texture: The self-forming layers of cake and custard are a delight to both make and eat.
- Perfectly Sweet & Tropical: It’s a rich and satisfying dessert that’s bursting with coconut flavor without being overly sweet. It’s a great alternative to more complex desserts like our Black Forest Trifle.
Key Ingredients for the Perfect Brazilian Coconut Custard Cake
This recipe relies on a few simple but powerful ingredients to create its signature flavor and texture. Here’s what you’ll need:
- Sweetened Condensed Milk: This is the heart of the custard layer, providing sweetness, richness, and that creamy texture.
- Full-Fat Coconut Milk: Adds a deep, tropical coconut flavor and incredible moisture. Do not use light coconut milk.
- Unsweetened Shredded Coconut: Provides texture and reinforces the coconut flavor throughout the cake.
- Large Eggs: They act as the binding agent and help the custard set properly.
- All-Purpose Flour: Gives the bottom layer its cake-like structure.
- Melted Unsalted Butter: Adds richness and flavor.
- Granulated Sugar: Just enough to balance the flavors.
- Baking Powder: Provides a subtle lift to the cake layer.
Step-by-Step Instructions
Making this cake is simpler than you think. Just follow these steps for a flawless result.
- Preheat and Prepare: First, preheat your oven to 350°F (175°C). Generously grease and flour a 9-inch round cake pan or a similar-sized baking dish.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs and granulated sugar until they are light and pale. Then, pour in the sweetened condensed milk, coconut milk, and melted butter. Whisk until everything is smooth and fully combined.
- Add Dry Ingredients: Add the all-purpose flour and baking powder to the wet ingredients. Mix gently until just combined—be careful not to overmix. Finally, fold in the unsweetened shredded coconut. The batter will be very thin and liquidy; this is completely normal!
- Bake to Perfection: Pour the batter into your prepared pan. Bake for 40-50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center should still have a slight jiggle.
- Cool Completely: This step is crucial! Let the cake cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. For the best texture, chill the cake in the refrigerator for at least 4 hours, or preferably overnight. This allows the custard layer to set firmly.
Pro Tips for Success
- Don’t Overbake: The key to a creamy custard layer is to pull the cake from the oven when it’s just set. A little jiggle in the center is a good thing.
- Patience is Key: Do not skip the cooling and chilling time! Cutting into the cake while it’s still warm will result in a runny custard. Chilling is essential for the layers to set.
- Serving Suggestion: This cake is phenomenal on its own, but you can also serve it with a dusting of powdered sugar or a dollop of whipped cream. For another crowd-pleasing dessert, check out our easy strawberry pound cake recipe.
If you enjoy creamy and comforting dishes, you might also like this creamy chicken and asparagus pasta (coming soon) for a savory weeknight meal.
Storing Your Coconut Cake
To keep your Brazilian Coconut Custard Cake fresh, store it in an airtight container in the refrigerator. It will last for up to 5 days. We do not recommend freezing this cake, as it can cause the custard to become watery and ruin the texture.
Frequently Asked Questions About Brazilian Coconut Custard Cake
You can, but the recipe is designed for unsweetened shredded coconut. If you only have the sweetened kind, consider slightly reducing the 1/4 cup of granulated sugar to avoid making the cake overly sweet.
Yes, chilling is a critical step. The cake must be refrigerated for at least 4 hours (preferably overnight) for the custard layer to set properly. If you cut it while it’s warm, the custard will be runny.
The cake is ready when the top is golden brown and the edges are set. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. The center will still have a slight jiggle, which is what you want for a creamy custard.
It has a very rich, sweet, and tropical flavor. The texture is unique: dense and moist on the bottom like a cake, and smooth, creamy, and rich on top like a flan or baked custard. The primary flavors are coconut and sweetened condensed milk.
Don’t worry, that’s completely normal for this recipe! The batter is supposed to be very liquidy. This is what allows the ingredients to separate during baking, creating the distinct cake and custard layers.
The Best Brazilian Coconut Custard Cake Recipe
Brazilian Coconut Custard Cake: The Ultimate Easy Recipe
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the eggs and granulated sugar until light and pale. Pour in the sweetened condensed milk, coconut milk, and melted butter. Whisk until smooth.
- Add the all-purpose flour and baking powder, mixing gently until just combined. Fold in the unsweetened shredded coconut. The batter will be very thin.
- Pour the batter into the prepared pan. Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan, then transfer to a wire rack. For best results, chill in the refrigerator for at least 4 hours or overnight to allow the custard to set firmly before slicing and serving.
Notes
Do not use light coconut milk, as the fat content is crucial for the richness of the cake.
Share This Delicious Recipe!
We hope you loved this journey into one of Brazil’s most beloved desserts. This Brazilian Coconut Custard Cake is a testament to the magic of simple ingredients. If you made this recipe, we’d be thrilled to hear from you! Please leave a comment below with your thoughts and share your beautiful creations on Pinterest. Your shares help us bring more delicious recipes to kitchens everywhere!
