Brazilian recipe
Easy Coconut Crumb Cake (Cuca de Coco)
Learn how to make a classic homemade coconut crumb cake. A traditional Brazilian treat, perfect for afternoon tea or coffee.
0.0 / 5 by 0 Reviews
Ingredients
200 g unsalted butter
4 cups sugar (divided)
5 eggs
4 cups all-purpose flour
400 ml milk
200 ml coconut milk
200 ml water
1 tablespoon baking powder
100 g shredded coconut
4 cups sugar (divided)
5 eggs
4 cups all-purpose flour
400 ml milk
200 ml coconut milk
200 ml water
1 tablespoon baking powder
100 g shredded coconut
Where to find ingredients
Unsalted butter and eggs can be found in the dairy section of any local supermarket. All-purpose flour and sugar are pantry staples available in the baking aisle. For the coconut milk, check the international or 'tropical' food section in your local grocery store; look for cans that do not contain extra sweeteners. Shredded coconut is typically found in the baking or snack aisles. If fresh coconut is available at local markets, grating it yourself offers the best flavour, but the standard packaged variety works perfectly for this recipe.
Preparation method
- Prepare the topping: In a bowl, mix 1 and 1/2 cups of sugar with the desiccated coconut
- Prepare the batter: Separate the yolks from the whites of the 5 eggs
- Whisk the egg whites until stiff peaks form and set aside
- In another large bowl, cream together the butter with 2 and 1/2 cups of sugar and the yolks until light and fluffy
- Add the flour and milk to the butter and yolk mixture, alternating and beginning and ending with the flour. Mix well after each addition
- Gently fold the whisked egg whites into the batter, mixing from the bottom up so as not to deflate it
- Add the baking powder and stir in gently
- In a saucepan, heat the coconut milk and water. Add this mixture to the cake batter and stir until you reach a smooth consistency
- Pour the batter into a greased and floured cake tin
- Spread the coconut and sugar topping over the top of the batter
- Place in a preheated oven at 180°C for approximately 30-40 minutes, or until the cake is golden and firm to the touch. Use a skewer to test that it is cooked through
Observations
The Cuca de Coco is a classic Brazilian delicacy, well-loved for its fluffy sponge and sweet, crunchy coconut topping. The recipe masterfully blends the richness of butter and eggs with the fragrant sweetness of coconut milk and shredded coconut, resulting in a perfectly aromatic and comforting cake.
This recipe is a family favourite for anyone looking for an easy, no-fuss homemade sweet that appeals to everyone at the table. Serve it up alongside a hot cup of coffee or tea, or keep it on hand for a special dessert.
This recipe is a family favourite for anyone looking for an easy, no-fuss homemade sweet that appeals to everyone at the table. Serve it up alongside a hot cup of coffee or tea, or keep it on hand for a special dessert.
Ratings and comments