Brazilian Coconut Custard Cake
Ingredients
Method
- Preheat your oven to 350°F. Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the sides. If you have bake-even strips, use them for more even layers.
- In a large bowl, beat together the granulated sugar, vegetable oil, melted butter, whole eggs, egg whites, and sour cream on medium speed until the mixture is lighter in color and well combined, about 2 minutes. Scrape down the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add half the dry ingredients, then the coconut and vanilla extracts, then half the coconut milk, mixing just until incorporated. Repeat with the remaining dry ingredients and coconut milk. Use a spatula to fold the batter from the bottom to ensure everything is evenly mixed.
- Divide the batter evenly among the three prepared pans (about 1 2/3 cups per pan). Bake for 20 to 24 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. While the cakes cool, spread the 2 cups of shredded coconut for the topping on a parchment-lined baking sheet and toast in the oven for 5 to 8 minutes until golden. Transfer to a bowl to cool.
- In a small bowl, whisk together 3 tablespoons of the heavy whipping cream with the cornstarch until smooth. Set aside.
- In a medium saucepan over medium heat, melt the 1/2 cup butter. Add the remaining heavy whipping cream, 3/4 cup sugar, and the 2 1/4 cups shredded coconut. Stir occasionally and heat until the mixture is just about to boil.
- Stir in the cornstarch mixture and continue cooking over medium-high heat, stirring constantly, until the filling thickens. Remove from heat and whisk in the 1/4 teaspoon vanilla extract. Let the filling cool completely.
- In a large bowl, beat the softened butter and cream cheese together on medium-high speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating on low until incorporated. Add the vanilla extract and beat until the frosting is fluffy and smooth.
- Place one cake layer on an 8- or 10-inch cake board. Pipe a ring of cream cheese frosting around the edge of the cake to create a dam.
- Spread half of the cooled coconut filling inside the dam. Top with a second cake layer, pipe another frosting dam, and fill with the remaining coconut filling. Place the third cake layer on top.
- Frost the top and sides of the cake with a thin layer of cream cheese frosting. Press the toasted shredded coconut into the frosting, covering the entire cake.
- Refrigerate the cake for at least 30 minutes before slicing. Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This Brazilian Coconut Custard Cake Stole My Heart
Let me tell you about the first time I had a real Brazilian coconut custard cake. I was in a tiny beachside cafe in Rio, the kind with plastic chairs and the best food you’ve ever eaten. The woman running the place brought out a slice of something that looked like a cloud wrapped in toasted coconut. One bite and I swear, the world stopped. The cake was so moist it practically melted, there was a creamy custard layer that tasted like sweet coconut milk heaven, and the tangy cream cheese frosting cut through all that richness perfectly. I asked her for the recipe in my broken Portuguese. She laughed and said, “Ah, bolo de coco. Family secret.”
It took me years to recreate that feeling at home. But after countless tests and a few sad, dry cakes, I finally got it. And now, I’m sharing it with you. This Brazilian coconut custard cake isn’t just a dessert. It’s a tropical escape. It’s the kind of cake you bring to a July 4th barbecue and everyone goes quiet for a second after their first bite. It’s the cake that makes you look like a hero without needing a pastry degree. And trust me, if I can pull it off in my San Antonio kitchen with three kids running around, you can too.
What You’ll Need for the Cake Layers
The secret to that incredibly moist crumb? A few things working together. First, we use both whole eggs and extra egg whites. That gives structure without making it dense. Second, sour cream. I know, it sounds weird in a coconut cake, but the tang and fat keep everything tender. And third, we’re using coconut milk instead of regular milk. Claro que sí, that’s where the real flavor comes from.
You’ll also notice we use coconut extract along with vanilla. Don’t skip it. That’s what gives the cake that punch of coconut flavor that doesn’t get lost behind the sweetness. And for the fat? A combo of vegetable oil and melted butter. The oil keeps it moist for days, the butter adds that rich flavor.
The Custard Filling: Where the Magic Happens
This is what makes this a coconut custard cake instead of just a regular coconut cake. And honestly? This is the part that scares people. But it shouldn’t. For me, the custard is the most rewarding part to make. You watch this simple mixture of butter, cream, sugar, and shredded coconut transform into something thick and luscious right in front of you.
The trick is the cornstarch slurry. You mix a few tablespoons of the heavy cream with cornstarch until it’s smooth, then stir it into the hot mixture at the end. That’s what gives it that perfect pudding-like thickness. Don’t worry if it looks thin at first it thickens as it cools. And please, let it cool completely before you spread it on the cake. I learned that one the hard way. Warm filling on cream cheese frosting? It’s a melty disaster. Ándale, patience is key here.
How to Make This Brazilian Coconut Custard Cake
Making the Cake Layers
Start by preheating your oven to 350°F. Grease three 8-inch round pans, line the bottoms with parchment, and grease the sides too. If you have bake-even strips, use them. They help the layers bake flat, which makes stacking so much easier.
In a large bowl, beat the sugar, oil, melted butter, whole eggs, egg whites, and sour cream together. Beat it on medium speed for about 2 minutes until the mixture looks lighter and well combined. Scrape the bowl down. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Now, with the mixer on low, add half the dry ingredients, then the coconut and vanilla extracts, then half the coconut milk. Mix just until incorporated. Repeat with the rest. Finish by folding the batter from the bottom with a spatula to make sure everything is even.
Divide the batter evenly among the three pans. Bake for 20 to 24 minutes, rotating the pans halfway through. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. While they cool, spread 2 cups of shredded coconut on a parchment-lined baking sheet and toast it in the oven for 5 to 8 minutes until golden. Watch it closely, it burns fast.
Making the Custard Filling
In a small bowl, whisk together 3 tablespoons of the heavy cream with the cornstarch until smooth. Set that aside. In a medium saucepan over medium heat, melt the 1/2 cup butter. Add the remaining heavy cream, 3/4 cup sugar, and the 2 1/4 cups shredded coconut. Stir occasionally and heat until the mixture is just about to boil.
Stir in the cornstarch mixture and keep cooking over medium-high heat, stirring constantly. You’ll feel it start to thicken. That’s the moment. Remove it from the heat and whisk in the 1/4 teaspoon vanilla. Let it cool completely. I usually make this first and let it sit while the cakes bake.
Making the Cream Cheese Frosting
This is the simplest part. Beat the softened butter and cream cheese together on medium-high speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low until each cup is incorporated. Add the vanilla and beat until fluffy and smooth. That’s it.
Assembling the Cake
Place one cake layer on an 8- or 10-inch cake board. Pipe a ring of cream cheese frosting around the edge of the cake to create a dam. This is important it keeps the custard filling from oozing out the sides. Spread half of the cooled coconut filling inside the dam. Top with a second cake layer, pipe another frosting dam, and fill with the remaining coconut filling. Place the third cake layer on top.
Frost the top and sides of the cake with a thin layer of cream cheese frosting. Then press the toasted shredded coconut into the frosting, covering the entire cake. Refrigerate for at least 30 minutes before slicing. That chill time lets everything set up nicely.
Tips for Success
Pro Tips from My Kitchen
- Don’t rush the creaming step. Beat the sugar, oil, butter, and eggs for a full 2 minutes. That aeration gives you a lighter cake.
- Level your layers. Use a serrated knife to trim the domed tops off the cakes. It makes stacking so much easier and more stable.
- Cool the filling completely. I cannot stress this enough. Warm filling will melt your frosting into a sad puddle.
- Toast the coconut gently. It goes from golden to burnt in about 30 seconds. Keep an eye on it.
- Use an electric mixer. You can do this by hand, but a stand mixer or hand mixer makes the frosting so much fluffier.
How to Store Leftovers
This cake keeps beautifully in the fridge. Store it in an airtight container for up to 3 days. The flavors actually get better after a day the custard soaks into the cake layers just a bit more. Serve it chilled or let it sit at room temperature for about 15 minutes before serving. Either way is delicious.
Can you freeze it? Yes, but with a caveat. Freeze the cake layers (without filling or frosting) wrapped tightly in plastic wrap for up to 3 months. Thaw them in the fridge overnight before assembling. The assembled cake doesn’t freeze well because the custard gets watery when thawed.
Frequently Asked Questions
More Brazilian Desserts to Try
If you love this Brazilian coconut custard cake, you might also enjoy exploring other tropical treats. I have a soft spot for coconut poke cake, which is a quicker, more casual cousin to this one. You bake a simple coconut cake, poke holes all over it, and pour a sweetened condensed milk mixture over it. It’s not as fancy, but it’s just as satisfying on a hot summer day. And for another classic, try a traditional bolo de coco, which is a simpler coconut sponge cake often served with coffee. Each one has its own charm.
I hope you give this recipe a try. It’s become a staple at our family gatherings, and every time I make it, I think of that beachside cafe in Rio. If you make it, tag me in your photos! I love seeing your creations. And if you want more inspiration, come follow me on Pinterest for more tropical dessert ideas. You’ve got this, I promise.
Source: USDA Nutritional Data
Can this Brazilian coconut custard cake be left out at room temperature?
Because of the cream cheese frosting and custard filling, I recommend keeping this cake in the fridge. It’s fine at room temperature for about 2 hours during a party, but after that, pop it back in the fridge to stay safe and fresh.
How long will this Brazilian coconut cake last in the fridge?
Stored in an airtight container, this cake stays moist and delicious for up to 3 days. The custard filling might make the cake layers a bit softer after day two, but that’s not a bad thing in my book.
Can I freeze this coconut custard cake?
You can freeze the unfrosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and then foil. Thaw overnight in the fridge before assembling. The assembled cake with custard and frosting doesn’t freeze well, so freeze the parts separately.
