Brazilian Coconut Custard Cake: The Ultimate Moist Coconut Poke Cake Recipe
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.
- 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
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
- Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking the cake.
- 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.
- Add eggs and mix: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition.
- 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.
- 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.
- 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.
- Prepare the custard mixture: Whisk together the sweetened condensed milk and full-fat coconut milk until well combined.
- Soak the cake: Slowly pour the milk mixture over the cake, ensuring it seeps into the holes for maximum moisture and flavor infusion.
- 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
