Janisa loves eating and experimenting in the kitchen. She enjoys creating new recipes and homemade versions of popular store-bought foods.
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.)
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
~ 6 servings
- 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
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.
- 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.
- Grease the pan. I usually use a rectangular 20x45 cm pan.
- Pour the batter into the pan
- Sprinkle some coconut on top (or do this after the cake has baked if you prefer).
- 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.
- 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.
- Sprinkle more coconut on top if desired.
- Cut, serve, and enjoy! This cake serves around 6 people, depending on the size of the pieces you cut it into.
What Do You Think of This Recipe?
Another Coconut Recipe
If you liked this recipe, you might like coconut brigadeiros, as well.
© 2018 Janisa
Kenneth Avery on August 07, 2018:
Hi, Janisa -- thank you for (this) hub/recipe, advice, and details. I enjoyed reading/finding out about this delicious dish. And I give you my full support.
Write me anytime.
Janisa (author) from Earth on August 07, 2018:
Kenneth, I really hope you enjoy the cake and if you're interested, feel free to try out the original version: the Bolo de leite without coconut.
I do plan to publish some more recipes in the future. Thanks for your support :)
Kenneth Avery on August 05, 2018:
Hi, Janisa -- you are as welcome as you can be. I plan on using it just as is, without any bells or whistles. I am a purist. I cannot wait. And you, my newly-found friend, you are so talented. Please keep up the great hubs like this one.
And if you need something, I can always be found.
Janisa (author) from Earth on August 05, 2018:
Hello Kenneth! Thanks for reading my recipe and I wish you luck with it if you choose to prepare this cake :)
Kenneth Avery from Hamilton, Alabama on August 05, 2018:
Janisa -- I am so glad that I read this hub. The topic was/is The Perfect Food! What a find. And what a writer. Keep up the fine work.
Linda Crampton from British Columbia, Canada on March 13, 2018:
The texture of the cake looks interesting. I like the thought of a moist coconut cake. I also like the fact that it's easy to make. Thanks for sharing the recipe.