Description

This rich, moist, and creamy coconut-infused cake is a traditional Brazilian dessert known to win hearts with its soft texture, custardy base, and tropical sweetness.

Ingredients

Units Scale

Main Cake Ingredients:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup coconut milk
3 eggs
1 cup all-purpose flour
1 cup sugar
2 tbsp butter, softened
1 cup shredded coconut (sweetened or unsweetened)

Topping:

1 cup coconut milk
1/2 cup sweetened condensed milk
1/2 cup shredded coconut

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Instructions

Preheat oven to 350°F (175°C). Grease a bundt pan or baking dish.
In a blender, combine sweetened condensed milk, evaporated milk, coconut milk, eggs, flour, sugar, and butter. Blend until smooth.
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted comes out clean.
While the cake bakes, combine the topping ingredients in a small saucepan and heat just until warm.
When the cake is baked and slightly cooled, pour the warm topping evenly over it.
Chill in the refrigerator for 1–2 hours before slicing and serving.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 12g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg