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Super Easy Coconut Cake Recipe

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Janisa loves eating and experimenting in the kitchen. She enjoys creating new recipes and homemade versions of popular store-bought foods.

This coconut cake is so easy to make that you'll wonder why you haven't tried it before!

This coconut cake is so easy to make that you'll wonder why you haven't tried it before!

Twist on a Bolo de Leite

A bolo de leite is a very delicious and popular Brazilian milk cake. A Brazilian friend introduced me to this cake. It's super simple to make, and it's also a great way to make use of extra milk or recently expired milk that you'd rather not throw out.

Today I am sharing a coconut variation of a bolo de leite. It's similar to the original recipe—but with a tropical twist. Also, this variation uses more milk than flour, which results in its moist texture.

And maybe after trying it out a few times, you'll come up with your own unique variation.

(In case you're interested, here's the original bolo de leite recipe.)

Time Required

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

~ 6 servings

Ingredients

  • 1 1/2 cups flour, white or whole wheat
  • 2 cups milk
  • 1/4 cup butter, softened
  • 1/2 cup coconut, shredded
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup coconut oil
  • pinch of salt
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How Much Coconut Do I Need?

The more, the merrier!

The traditional bolo de leite does not use coconut at all. In this variation, on the other hand, you are meant to be able to taste the coconut.

Around half a cup of shredded coconut should be fine for the batter of the cake. Then sprinkle around 1/5 to 1/4 cup on top of the cake. There are two options here. If you want the coconut bits to turn golden, you can sprinkle the top of your cake with coconut before putting it in the oven. If you'd prefer for the coconut to not get so crunchy, you can leave the topping for after, when your cake is ready.

I personally use unsweetened coconut, but if you want a sweeter cake, feel free to go for the sweetened varieties.

Instructions

  1. Preheat oven to 350 F. Place all the ingredients into a mixing bowl and mix with an electric mixer until smooth and blended. If the butter isn't soft enough, you may need to cut it into smaller pieces first.
  2. Grease the pan. I usually use a rectangular 20x45 cm pan.
  3. Pour the batter into the pan
  4. Sprinkle some coconut on top (or do this after the cake has baked if you prefer).
  5. Place the pan in the oven for around 60-75 minutes. Do not try to check for doneness with a toothpick. If the cake is still hot, it will still stick to the toothpick, even if it's done.
  6. Let your cake cool down for around 30 minutes before cutting. The top of the cake being golden is a good indication that it's done.
  7. Sprinkle more coconut on top if desired.
  8. Cut, serve, and enjoy! This cake serves around 6 people, depending on the size of the pieces you cut it into.
The coconut on the surface of the cake should be golden if you decide to sprinkle it on top prior to baking.

The coconut on the surface of the cake should be golden if you decide to sprinkle it on top prior to baking.

What Do You Think of This Recipe?

Another Coconut Recipe

If you liked this recipe, you might like coconut brigadeiros, as well.

© 2018 Janisa

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