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Brazilian Coconut Cake

A delightful dessert with rich flavor and shredded coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Brazilian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded coconut
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened Make sure your butter is softened to room temperature.
  • 2 large eggs
  • 1 cup milk Coconut milk can be used for extra coconut flavor.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease/flour a cake pan.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until well combined.
  6. Stir in the shredded coconut and vanilla extract.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool before serving.

Notes

Serve warm or at room temperature. Optional: Add powdered sugar, whipped cream, or vanilla ice cream. Store tightly wrapped at room temperature for 2-3 days, refrigerate for a week, or freeze for up to 3 months. Do not overmix the batter to keep the cake light and fluffy.