Brazilian Coconut Cake (Bolo de Coco) Recipe

Nothing says tropical celebration quite like a homemade Brazilian Coconut Cake (Bolo de Coco). Imagine a cloud-light sponge, rich with eggs and sweet vanilla, drenched in a creamy coconut glaze that seeps into every crumb, and finished with a snowy blanket of shredded coconut. Whether you’re hosting friends or simply craving something special, this cake captures Brazil’s sunniest vibes and delivers them right to your kitchen. If you haven’t tried Brazilian Coconut Cake (Bolo de Coco) before, get ready to fall in love with a subtly sweet, moist, and utterly irresistible treat that’s as simple to make as it is rewarding to share.

Ingredients You’ll Need

What makes Brazilian Coconut Cake (Bolo de Coco) so magical is the way simple ingredients come together for maximum deliciousness. Each component brings its own magic—not just taste, but texture and color, too—so choose good quality basics and let them shine.

• Eggs: Whipping the whites to stiff peaks gives the cake its incredible light and airy texture, essential for soaking up all that luscious coconut glaze.
• Granulated White Sugar: Sweetens the cake and helps create a delicate crumb and beautiful golden color.
• Vanilla Extract: Offers subtle aroma and warmth, enhancing the cake’s rich flavors.
• All-Purpose Flour: Provides structure without making the cake heavy, so it stays tender and soft.
• Baking Powder: Gives the cake just the right lift; be sure your baking powder is fresh for the fluffiest result.
• Coconut Milk (unsweetened): Adds the signature coconut flavor and makes the cake wonderfully moist—don’t swap for sweetened or the balance will change.
• Sweetened Condensed Milk: This is the foundation for the legendary glaze that infuses the cake with creamy sweetness.
• Shredded Coconut: The finishing touch, adding tropical flair and a bit of texture on top—use sweetened or unsweetened depending on your taste.
• Neutral Oil or Butter (for pan): Ensures the cake releases easily, so you get every delicious bite.

How to Make Brazilian Coconut Cake (Bolo de Coco)

Step 1: Sift and Prep

Start by preheating your oven to 350 F—let the anticipation build! In a medium bowl, sift the flour with baking powder to keep the crumb feather-light. Separate your eggs, placing whites in a large mixing bowl (or stand mixer) and yolks in a small bowl to use soon.

Step 2: Whip Egg Whites to Stiff Peaks

Using a hand or stand mixer, whip the egg whites on medium-high until you have beautiful glossy peaks that stand tall. This step is the secret behind the delicate, sponge-like texture that soaks up the coconut glaze later on.

Step 3: Add Yolks, Sugar, and Vanilla

Lower the mixer speed and add one egg yolk plus a quarter of the sugar. Alternate yolk and sugar until everything’s in, then add the final yolk, rest of the sugar, and vanilla. Watch as your batter turns pale, thick, and creamy!

Step 4: Fold in Dry Ingredients

Gently fold in the sifted flour and baking powder mix bit by bit, mixing thoroughly each time to avoid lumps but not overworking the batter. This gentle folding keeps the cake tender.

Step 5: Mix in Coconut Milk and Bake

Pour in the coconut milk and fold to combine. Transfer the batter to an oiled 9×9 inch pan, smoothing the top. Bake for 25–30 minutes, or until a toothpick comes out clean. Your kitchen will smell like an island getaway!

Step 6: Make the Glaze

While the cake cools slightly, whisk together sweetened condensed milk and more coconut milk in a bowl. This dreamy glaze turns Brazilian Coconut Cake (Bolo de Coco) into something truly special.

Step 7: Soak and Finish the Cake

Poke the warm cake all over with a skewer or toothpick—don’t be shy; the more holes, the moister and dreamier your cake will be. Pour the glaze over, letting it seep in for at least 10 minutes at room temperature or longer in the fridge. Finish with a generous shower of shredded coconut.

How to Serve Brazilian Coconut Cake (Bolo de Coco)

Garnishes

For timeless flair, I love extra shredded coconut piled high like fresh snow. Try a sprinkle of toasted coconut for contrast or a few edible flowers if you’re feeling festive. Even a few curls of lime zest add a zippy finish and gorgeous color.

Side Dishes

This cake is the star, so keep sides light! A dish of fresh tropical fruit like pineapple or mango brings out the coconut’s sweetness, while a scoop of vanilla or coconut ice cream turns a simple serving into paradise on a plate.

Creative Ways to Present

Cut Brazilian Coconut Cake (Bolo de Coco) into dainty squares and serve in cupcake liners for a party. Alternatively, stack slices with a smear of whipped cream for a decadent twist, or arrange on a platter with a drizzle of caramel for dramatic effect.

Make Ahead and Storage

Storing Leftovers

Leftover Brazilian Coconut Cake (Bolo de Coco) keeps wonderfully moist in the fridge. Cover the pan tightly with foil or transfer slices to an airtight container. It’ll stay dreamy and delicious for up to four days—if it lasts that long!

Freezing

To freeze, wrap individual slices in plastic wrap and place in a freezer bag. The cake retains its lovely texture after thawing—just bring it to room temperature before serving or pop in the fridge overnight.

Reheating

While Brazilian Coconut Cake (Bolo de Coco) is typically served chilled or at room temp, if you’d like a warm slice, just give it 10–15 seconds in the microwave. The coconut aroma gets even dreamier and the glaze softens beautifully.

FAQs

Can I make Brazilian Coconut Cake (Bolo de Coco) gluten-free?

Absolutely! Substitute a high-quality gluten-free all-purpose flour blend, making sure it includes xanthan gum or other binders for structure. The texture stays lovely, though slight differences may occur.

What can I use if I can’t find coconut milk?

Regular whole milk will do, but coconut milk really gives the best flavor. If you want that signature coconutty richness, the canned kind (not coconut water or beverage) is what you’re after.

Should I use sweetened or unsweetened shredded coconut?

Either works! If you prefer a cake that isn’t overly sweet, go for unsweetened, especially since the glaze is already sweet. Sweetened coconut gives a candy-like finish, but it’s all about your personal preference.

Is it possible to double the recipe for a crowd?

Definitely! Double all ingredients and use a larger rectangular pan (like 13×9 inches). You may need to add a few extra minutes to the baking time—check for doneness with a toothpick.

Can I prepare the cake a day in advance?

Yes! Brazilian Coconut Cake (Bolo de Coco) actually gets better after resting. The glaze has more time to saturate the crumb, making it even moister and richer the next day.

Final Thoughts

If your tastebuds are yearning for something truly enchanting, get baking and treat yourself to Brazilian Coconut Cake (Bolo de Coco). This cake proves time and again that a handful of simple ingredients, a little patience, and a tropical twist can create pure joy. Share it with loved ones, or keep a sneaky slice just for yourself—either way, every bite brings a smile.

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