Description
A delightful tropical dessert featuring rich coconut cake, paired with beijinho and coconut milk syrup, perfect for special occasions or any day treat.
Ingredients
Scale
- 2 cups wheat flour
- 1 cup refined sugar
- 1/2 cup grated coconut (fresh or dehydrated)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, combine the wheat flour, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the sugar and eggs until light and fluffy.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the grated coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and let cool completely.
- Serve with beijinho and coconut milk syrup.
Notes
For a richer coconut flavor, use fresh grated coconut. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: coconut cake, beijinho, dessert, tropical, Brazilian, cake recipe