Delicious Bolo de Coco com Leite Condensado: A Sweet Brazilian Treat
Bolo de Coco com Leite Condensado, or Coconut Cake with Condensed Milk, is a beloved dessert from Brazil. This delicious cake is not only a staple in Brazilian cuisine but also a symbol of festive celebrations and family gatherings. The combination of coconut and sweetened condensed milk creates a rich, moist cake that is truly irresistible!
This recipe is popular because it brings together the tropical flavor of coconut with the creamy sweetness of leite condensado (condensed milk). Whether enjoyed at a birthday party, holiday celebration, or simply as a treat for afternoon coffee, this cake is sure to delight anyone who tries it!
Ingredients
| Ingredient | Quantity |
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Sweetened condensed milk | 1 can (14 oz) |
| Coconut milk | 1 cup |
| Grated coconut | 1 cup (fresh or dried) |
| Baking powder | 1 tablespoon |
| Eggs | 3 large |
| Butter (melted) | 1/2 cup |
| Vanilla extract | 1 teaspoon |
For a healthier option, you can use whole wheat flour instead of all-purpose flour. You can also substitute coconut milk with almond milk for a different flavor!
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Pan: Grease a 9-inch round cake pan with some butter and lightly flour it.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, and baking powder. Stir well.
- Combine Wet Ingredients: In another bowl, whisk together eggs, condensed milk, coconut milk, and melted butter until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until well combined.
- Add Coconut: Gently fold in the grated coconut until evenly distributed.
- Pour into Pan: Pour the batter into the prepared cake pan.
- Bake: Place the cake in the preheated oven and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 250 | 12% |
| Protein | 5g | 10% |
| Carbohydrates | 38g | 13% |
| Fats | 10g | 15% |
| Sugars | 20g | 22% |
| Fiber | 1g | 4% |
Tips and Tricks
- For Extra Moisture: Add a little extra coconut milk if you want a richer taste.
- Serving Suggestions: Serve with whipped cream or a sprinkle of toasted coconut for added flavor.
- Avoid Overmixing: Be careful not to overmix the batter, as this can make the cake tough.
FAQs
What can I substitute for eggs in this recipe?
You can use 1/4 cup of applesauce or a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg.
Can I use unsweetened coconut instead?
Yes, you can use unsweetened coconut, but you may want to increase the sugar slightly for sweetness.
How can I make this cake gluten-free?
To make it gluten-free, simply replace the all-purpose flour with a gluten-free flour blend.
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance and stored in an airtight container.
What should I serve with Bolo de Coco?
This cake pairs wonderfully with coffee, tea, or even a scoop of vanilla ice cream!
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean, indicating it is fully baked.
Can I freeze left-over cake?
Absolutely! Wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 months.
Is this cake okay for kids?
Yes! Bolo de Coco is a kid-friendly dessert that is loved for its sweet, coconut flavor.
How can I make this cake even more coconut-flavored?
You can add coconut extract to the batter for an extra punch of coconut flavor!
Now that you have this delightful recipe for Bolo de Coco com Leite Condensado, it’s time to get baking! Enjoy this sweet treat with your family and friends, and let the delicious flavors of Brazil brighten up your day!
