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    You are in: Home / Recipes / Brazil, Moist Coconut Cake Recipe
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    Brazil, Moist Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Mme M's Note:

    This is a sweet, but not an overly sweet cake. It is drizzled with a mixture of coconut milk & sugar once baked, which makes it super moist. This cake is often sliced and served when cold.

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    Units: US | Metric

    To drizzle over the cake


    1. 1
      Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan.
    2. 2
      Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.
    3. 3
      As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.
    4. 4
      Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.
    5. 5
      *note: if you use some sweetened coconut milk or cream, your result will be sweeter.

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    Nutritional Facts for Brazil, Moist Coconut Cake

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 657.9
    Calories from Fat 349
    Total Fat 38.8 g
    Saturated Fat 25.5 g
    Cholesterol 214.9 mg
    Sodium 305.4 mg
    Total Carbohydrate 66.5 g
    Dietary Fiber 2.2 g
    Sugars 32.5 g
    Protein 13.1 g

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