Brazilian recipe
How to Bake Authentic Coconut Cuca (Receita de cuca de coco)
Master this traditional Brazilian sweet bread featuring a tender, airy crumb and a signature toasted coconut topping. Perfect for your afternoon coffee break.
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Ingredients
200 g unsalted butter, softened
4 cups granulated sugar, divided
5 large eggs
4 cups all-purpose flour
400 ml milk
200 ml coconut milk
200 ml water
1 tbsp baking powder
100 g shredded coconut
4 cups granulated sugar, divided
5 large eggs
4 cups all-purpose flour
400 ml milk
200 ml coconut milk
200 ml water
1 tbsp baking powder
100 g shredded coconut
Where to find ingredients
You can find all staples like flour, butter, and eggs at any major Canadian supermarket chain. Look for canned coconut milk in the International or Asian food aisle, and opt for unsweetened shredded coconut in the baking supplies section. If you prefer a richer crust, you can substitute a small portion of the sugar in the topping with brown sugar.
Preparation method
- Prepare the topping: In a small mixing bowl, combine 1 1/2 cups of the sugar with the shredded coconut and set aside.
- Prepare the batter: Separate the egg yolks from the whites.
- Whisk the egg whites in a separate bowl until stiff peaks form and reserve.
- In a large mixing bowl, cream together the butter, the remaining 2 1/2 cups of sugar, and the egg yolks until the mixture is pale and fluffy.
- Gradually add the flour and milk to the butter mixture, alternating between the two and beginning and ending with the flour; mix thoroughly after each addition.
- Gently fold the stiff egg whites into the batter using a spatula, working from the bottom up to maintain the airy texture.
- Add the baking powder and stir gently to incorporate.
- In a small saucepan, warm the coconut milk and water together; slowly stir this liquid into the cake batter until the consistency is smooth and well-combined.
- Pour the batter into a greased and lightly floured baking pan.
- Evenly sprinkle the reserved coconut and sugar topping over the surface of the batter.
- Bake in a preheated oven at 180°C (350°F) for approximately 30 to 40 minutes, or until the top is golden brown and firm; perform the toothpick test to ensure the center is fully cooked.
Observations
The cuca de coco is a classic staple in Brazilian baking, cherished for its unique texture that balances a fluffy, cake-like dough with a decadent, slightly crunchy coconut crust. The preparation relies on the richness of butter and eggs, elevated by the fragrant sweetness of coconut milk and shredded coconut, which together create a deeply aromatic and comforting treat.
This recipe is the perfect choice for anyone looking for a reliable, homemade dessert that feels special yet remains approachable. It shines best when served alongside a warm cup of coffee or tea, making it a beloved centerpiece for any afternoon gathering.
This recipe is the perfect choice for anyone looking for a reliable, homemade dessert that feels special yet remains approachable. It shines best when served alongside a warm cup of coffee or tea, making it a beloved centerpiece for any afternoon gathering.
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