Bolo de Coco (Coconut Cake)

Coconut CakeCake is a popular item in my house. Almost once a week I can expect a question from my husband asking me when I am going to bake a cake. You see, Brazilians absolutely love cakes. They like a simple cake that they can eat for breakfast that will have tons of flavor and just hit the spot to start the day right.

Coconut CakeYes, I did say cake for breakfast. I know, I know, I know, it is slightly weird to think of eating cake for breakfast. It definitely took me a little while to wrap my head around this one. Cake for me has always been something to eat for tea break in the morning with a cup of black tea or coffee. Or to have later in the afternoon. But, Brazilians view cake a little bit differently. Yes, they do eat cake at other times during the day, but as I have discovered with my husband, morning seems to be the favored time of day to have a slice of cake.

Coconut CakeAfter experimenting with cake for breakfast I have actually come to really enjoy it and never pass up the opportunity to have a slice of cake with my breakfast. Eating a yummy slice of cake early in the morning does have the tendency to help get the day off to a great start.

Brazilian cakes are generally very simple. And it is the simplicity of these cakes that make them so enjoyable for breakfast. Brazilian cakes have a simple flavor, light and fluffy texture, and either some icing or no icing.

This coconut cake is perfect for breakfast or with a cup of tea or coffee in the late morning or afternoon.


3 cups white flour
2 tbsp baking powder
1/2 tsp salt
200 g  butter, room temperature
2 cups white sugar
4 eggs
1 cup coconut milk
80g shredded coconut

Chocolate Glaze
4 tbsp cocoa powder
2 tbsp white sugar
2 tbsp milk

For the cake:
Heat the oven to 180C. Place the butter in a glass or metal bowl and beat until light and fluffy. Add the sugar and mix well. Add the eggs, one at a time, beating well after each egg. Add all of the dry ingredients, flour, baking powder, and salt together with the coconut milk. Mix well. Add the shredded coconut and mix lightly until it is just mixed in. Transfer mixture to a pre-greased baking tin. Bake for 30 to 40 minutes or until a toothpick comes out of the center of the cake clean.

For the glaze:
Mix the cocoa powder, sugar, and milk until it is a very smooth consistency. When the cake is taken out of the oven, immediately remove from the tin and place on a plate. Cover the cake with the glaze and return to the warm oven, make sure the oven is turned off. Leave the cake in the oven with the door open for 15-20 minutes.

For a PDF of this recipe CLICK HERE!

Coconut CakeSources:
Pitadinha: O bolo de coco mais gostoso do mundo


15 thoughts on “Bolo de Coco (Coconut Cake)

  1. It looks sooo delicious! I’ll try the recipe next friday after a visit to the farmers market.

    I love your blog!

    Barbara (from São José dos Campos) 🙂


  2. I came across a recipe posted at the Culinary institute of Amerca’s Center for Foods of the Americas ( They have a brochure of Brazilian recipes. The Bolo de Coco recipe has no white flour but begins with a yuca root! I’m going to try it today, seems more authentic using yuca than wheat no? By the way, just found your blog last night while trying to figure out why my first attempt at farofa failed…wrong type of flour, your blog cleared it right up. Really nice reading all of this. Keep up the great work!


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