John Myers
Brazilian Coconut Cake
The perfect brazilian coconut cake recipe with a picture and simple step-by-step instructions.
- 375 g Flour
- 1 Pck. Baking powder
- 3 Eggs
- 500 g Sugar
- 250 ml Orange juice
- 420 ml Milk
- 400 ml Coconut milk
- 1 Can Milkmaid (sweetened condensed milk)
- 70 g Coconut flakes
- Mix the flour and baking powder. Separate eggs. Beat the egg whites until they are half stiff, gradually drizzle in the sugar and beat until stiff. Then stir in the egg yolks. Then fold in the flour and orange juice alternately until no more flour can be seen.
- Preheat the oven to 180 ° O / bottom heat. Grease a 26-inch springform pan or a rectangular shape (20 x 30) and pour in the batter. Put in the middle of the oven and bake for 45-55 minutes. After 40 minutes, switch the heat down to 160 °. Make a wooden stick sample. The dough must no longer adhere when it is pulled out.
- Remove the cooled cake from the tin, place it upside down on a surface with a rim and prick it with a wooden stick at small intervals.
- Whisk together the milk, condensed milk and coconut milk and pour it over the cake several times until it is well saturated. It may be that he does not absorb all of the milk liquid. The rest can be easily processed into a pudding.
- Finally, cover the cake thickly with coconut crumble …………. done.
- There is a lot of sugar used, but that’s just part of this Brazilian cake. Reducing is not appropriate.
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