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Close-up of a thick square slice of Brazilian coconut custard cake on a white plate with glossy coconut glaze and moist shreds. (Brazilian Coconut Custard Cake)

Brazilian Coconut Custard Cake: The Ultimate Ultra-Moist Tropical Delight

An authentic Brazilian Coconut Custard Cake featuring a dense, fudge-like crumb, a glossy sweetened condensed milk glaze, and a generous coating of moist shredded coconut. Perfectly chilled and ultra-refreshing.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Desserts
Cuisine: Brazilian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1/2 cup (115g) unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs room temperature
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (15g) baking powder
  • 1/2 cup (120ml) coconut milk canned, full-fat
  • 1/2 cup (120ml) whole milk
Glaze & Topping
  • 1 can (397g) sweetened condensed milk
  • 1 cup (240ml) coconut milk canned, full-fat
  • 1.5 cups (150g) sweetened desiccated coconut long, moist shreds

Equipment

  • 1 9x9 inch square baking pan Metal preferred for clean edges
  • 1 Stand mixer or electric hand mixer
  • 1 Offset spatula For spreading the glossy glaze

Method
 

Baking the Cake
  1. Cream the softened butter and sugar until pale and fluffy. Add eggs one at a time, beating well until the batter is smooth and emulsified.
  2. Alternate adding the flour/baking powder mixture and the milks, starting and ending with dry ingredients. Mix until just combined.
  3. Pour into a 9x9 inch pan and bake at 350°F (175°C) for 35 minutes until the crumb is set but still pale cream-colored.
Glazing and Finishing
  1. While the cake is warm, use a toothpick to poke holes across the entire surface to allow the glaze to penetrate.
  2. Whisk condensed milk and coconut milk together. Slowly pour over the warm cake, ensuring the glossy liquid covers every inch.
  3. Smother the top with long, moist shreds of coconut while the glaze is wet. Refrigerate for at least 4 hours before slicing.

Notes

For the best fudge-like texture, let the cake sit in the fridge overnight.
Use high-fat canned coconut milk for the most authentic dense custard base.