Brazilian Coconut Cake
8 servings
40 minutes
Brazilian coconut cake is an exquisite combination of a delicate sandy base, a rich coconut layer, and sweet condensed milk. This dessert has its roots in traditional Brazilian cuisine, where coconut is widely used in pastries. Its flavor is wonderfully balanced: the crunchy base is complemented by a velvety coconut layer, while the condensed milk adds a special sweetness. This cake is perfect for cozy family tea times or festive events, and the fresh coconut flakes and creamy topping make it particularly appealing. When adorned with berries or candied fruits, it becomes a true centerpiece that delights all guests.
1
First, prepare the shortcrust pastry: mix one egg and chilled butter with flour.
- Chicken egg: 3 pieces
- Butter: 100 g
- Wheat flour: 200 g
2
Grease the mold (diameter 26 cm) with oil and sprinkle with flour. Place the shortcrust pastry in the mold. Bake for 15 minutes.
- Butter: 100 g
- Wheat flour: 200 g
3
While the cake is baking, prepare the coconut dough. Whisk 2 eggs with sugar, then mix with coconut flakes using a spatula.
- Chicken egg: 3 pieces
- Sugar: 300 g
- Desiccated coconut: 200 g
4
Pour condensed milk generously over the ready sand cake without removing it from the mold.
- Condensed milk: 1 jar
5
Spread the coconut dough on top. Bake for another 15 minutes.
6
When the cake cools slightly, spread with cream and sprinkle with coconut flakes. It's better to take a fresh coconut and grate the flakes yourself.
- Desiccated coconut: 200 g
7
If desired, you can decorate with sugar-coated cranberries or any candied fruits in white glaze.
