Coconut cake is a classic recipe in Brazilian cuisine that brings a taste of the tropics to your table. Part of its charm lies in the simplicity of the recipe.

With a fluffy texture and delicate flavor, it is the ideal option for those who are hankering for something sweet that isn’t overly heavy. One (or several! Who can resist?) slice of coconut cake brings joy to a summer’s afternoon or even a winter’s evening, don’t you agree? Well then, let’s learn how to make this treat!

Ingredients
4 eggs
2 cups sugar
1 cup corn oil
300 ml coconut milk
3 cups flour
1 tablespoon baking powder
50 g shredded dry coconut

Preparation method
1. Beat the eggs, sugar and oil in the blender.
2. Add the coconut milk and flour a little at a time and transfer to a bowl.
3. Add the baking powder and the dry coconut and mix well until fully incorporated throughout the batter.
4. Transfer to a greased cake pan and bake at 170 ºC (350 ºF) for 40 minutes.

Foolproof tips for baking a beautiful coconut cake:
. If possible, use freshly grated coconut as it will add more flavor and moisture.
. Do not open the oven before it has baked for 20-30 minutes to keep the cake from falling.
. Test with a toothpick before taking the cake out of the oven; it should come out clean.
. For a moist topping, pour a sugar and coconut milk syrup over the cake while still warm and finish with more grated coconut.
. For a sophisticated touch, add lemon or orange zest to the batter.

And voilà! A mixture of simple ingredients with a little love that can be served for breakfast, an afternoon snack or even as a dessert. It is delightful with family and friends, but also delicious when you’re enjoying your own company with a good cup of coffee.