Description
A magical Brazilian-inspired cake made from one simple batter that separates during baking into a fluffy, golden cake layer on top and a silky, creamy coconut custard layer underneath, made with sweetened condensed milk, coconut milk, shredded coconut, and butter. A stunning, tropical dessert that is far easier to make than it looks and absolutely impossible to forget.
Ingredients
- 2 cups (250g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened
- 1 cup (240ml) whole milk
- 1 tablespoon (15g) baking powder
- 1 can (14 oz / 396g) sweetened condensed milk
- 1 cup (240ml) full-fat coconut milk
- 1½ cups (150g) shredded white coconut, unsweetened
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter and dust lightly with flour or spray with cooking spray.
- In a large mixing bowl or stand mixer, beat the softened butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the flour and baking powder. Add to the butter mixture alternately with the whole milk, beginning and ending with the flour mixture. Mix until just combined.
- Add the sweetened condensed milk and coconut milk to the batter and stir until fully incorporated — the batter will be quite thin and liquid at this stage which is normal and expected.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and bake for 45–55 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan before slicing — the custard layer needs the full cooling time to set into a clean, sliceable consistency.
- Slice and serve at room temperature or chilled from the refrigerator.
Notes
- Do not be alarmed by how thin and liquid the batter looks after adding the condensed milk and coconut milk — this is exactly correct and the liquid batter is what allows the custard layer to form and settle at the bottom during baking.
- Cool completely before slicing — cutting a warm cake disrupts the custard layer before it has had time to set and the slices will not hold their shape cleanly.
- Full-fat coconut milk is essential — light coconut milk does not have enough fat content to create the rich, creamy custard layer that makes this cake so extraordinary.
- Prep Time: 15 minutes
- Cook Time: 50 mins