Indulge in the tropical flavors of Brazil with this moist and decadent coconut cake. Made with a combination of fresh grated coconut and coconut milk, this cake is full of rich coconut goodness. The cake is light and fluffy, with a delicate crumb that melts in your mouth. Topped with a sweet coconut glaze and sprinkled with toasted coconut, this cake is a true tropical treat. Whether you're hosting a summer party or simply craving a taste of Brazil, this recipe is sure to impress.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 1/2 cups fresh grated coconut
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons coconut milk
- For the Topping:
- 1/2 cup toasted coconut flakes
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the coconut milk to the butter mixture, starting and ending with the dry ingredients.
- Fold in the grated coconut until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar and coconut milk in a small bowl.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack and drizzle the glaze over the top. Sprinkle with toasted coconut flakes.
- Allow the cake to cool completely before slicing and serving.
