Brazilian Coconut Custard Cake: The Ultimate Moist Coconut Poke Cake Recipe

Introduction

This Brazilian Coconut Custard Cake is a moist and flavorful poke cake that perfectly blends rich coconut flavor with a creamy custard infusion. It’s a delightful dessert that’s easy to make and sure to impress at any gathering.

Ingredients

• 2 cups All-purpose flour (250g)
• 1 1/2 cups Granulated sugar (300g)
• 4 large Eggs (Room temperature)
• 1/2 cup Unsalted butter (115g, softened)
• 1 cup Whole milk (240ml)
• 1 tbsp Baking powder (15g)
• 14 oz Sweetened condensed milk (396g)
• 1 cup Coconut milk (240ml, full-fat)
• 1 1/2 cups Shredded white coconut (150g, unsweetened)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3 to 5 minutes.
2. Step 2: Add the eggs one at a time, mixing well after each addition. Then, alternately add the flour combined with baking powder and the whole milk, mixing just until combined—avoid overmixing.
3. Step 3: Grease a 9×9 inch baking pan and pour the batter into it. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
4. Step 4: While the cake is still warm, use a skewer to poke holes evenly across the entire surface of the cake.
5. Step 5: In a separate bowl, whisk together the sweetened condensed milk and full-fat coconut milk. Slowly pour this mixture over the cake, allowing it to soak into the holes.
6. Step 6: Immediately cover the top of the cake with the shredded white coconut flakes. Press the coconut lightly to help it adhere to the cake.

Tips & Variations

• For extra richness, use full-fat coconut milk and fresh shredded coconut rather than dried.
• Make sure the cake is warm when pouring the milk mixture so it absorbs better and stays moist.
• You can toast the shredded coconut lightly before topping to add a nutty flavor and crunch.
• Serve chilled for a refreshing, custardy texture or at room temperature for a softer bite.

Storage

Store the cake covered in the refrigerator for up to 4 days. This cake tastes even better after chilling as the custard infusion fully sets. To reheat, let it come to room temperature or warm slightly in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned shredded coconut instead of fresh?

Yes, unsweetened canned shredded coconut works well. Just be sure to press it lightly onto the cake to help it stick properly.

Is this cake gluten-free?

No, this recipe uses all-purpose flour. For a gluten-free version, substitute with a gluten-free flour blend that measures cup-for-cup.

Brazilian Coconut Custard Cake: The Ultimate Moist Coconut Poke Cake Recipe

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★★★★★

4.9 from 115 reviews

This Brazilian Coconut Custard Cake is a delightfully moist and rich coconut poke cake, infused with a luscious mixture of condensed and coconut milk, making every bite creamy and flavorful. Topped with shredded coconut, it offers a perfect balance of sweetness and tropical flair, ideal for dessert lovers craving a unique, homemade treat.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Brazilian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-purpose flour (250g)
• 1 tbsp Baking powder (15g)
• 1 1/2 cups Granulated sugar (300g)
• 1 1/2 cups Shredded white coconut (150g, unsweetened)

Wet Ingredients

• 4 large Eggs (Room temperature)
• 1/2 cup Unsalted butter (115g, softened)
• 1 cup Whole milk (240ml)
• 14 oz Sweetened condensed milk (396g)
• 1 cup Coconut milk (240ml, full-fat)

Instructions

1. Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking the cake.
2. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy, which should take about 3 to 5 minutes.
3. Add eggs and mix: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition.
4. Combine dry and wet ingredients: Alternately add the flour blended with baking powder and whole milk to the batter, mixing just until combined to maintain a tender crumb.
5. Pour and bake: Transfer the batter into a greased 9×9 inch cake pan. Bake for 30-35 minutes until a skewer inserted in the center comes out clean.
6. Poke the cake: While the cake is still warm, carefully poke holes all over the surface using a skewer to allow the custard mixture to penetrate deeply.
7. Prepare the custard mixture: Whisk together the sweetened condensed milk and full-fat coconut milk until well combined.
8. Soak the cake: Slowly pour the milk mixture over the cake, ensuring it seeps into the holes for maximum moisture and flavor infusion.
9. Add the coconut topping: Immediately cover the soaked cake generously with shredded white coconut flakes, pressing lightly so they adhere to the surface.

Notes

• Use room temperature eggs for better incorporation into the batter.
• Make sure the cake is still warm when poking holes and pouring the custard; this helps absorption.
• Full-fat coconut milk will provide the richest flavor, but light coconut milk can be used for a lower fat version.
• For extra texture, lightly toast the shredded coconut before topping if desired.
• Store the cake refrigerated and consume within 3-4 days for the best taste and freshness.

Keywords: Brazilian coconut cake, coconut custard cake, poke cake, moist cake, tropical dessert, condensed milk cake