Brazilian recipe
Easy and Delicious Coconut Cuca Recipe (Receita de cuca de coco e)
Discover how to make a homemade Brazilian coconut cuca with simple pantry staples. This traditional, fluffy cake with a crunchy topping is the perfect accompaniment for your afternoon tea or coffee.
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Ingredients
200g unsalted butter
4 cups sugar (divided)
5 large eggs
4 cups standard flour
400ml milk
200ml coconut milk
200ml water
1 tablespoon baking powder
100g desiccated coconut
4 cups sugar (divided)
5 large eggs
4 cups standard flour
400ml milk
200ml coconut milk
200ml water
1 tablespoon baking powder
100g desiccated coconut
Where to find ingredients
You can find these staples at local supermarkets like Pak'nSave, Countdown, or New World. For the coconut milk and desiccated coconut, check the international or baking aisles. Standard flour is the most common wheat flour available; ensure it is not cake flour or high-grade flour for the best result.
Preparation method
- To prepare the topping, whisk together 1 1/2 cups of sugar with the desiccated coconut in a small bowl and set aside.
- Separate the egg yolks from the whites.
- Whisk the egg whites in a clean bowl until stiff peaks form and set aside.
- 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 fold in the flour and milk into the butter mixture, alternating between the two and beginning and ending with the flour, mixing well after each addition.
- Gently fold the stiffened 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 until just incorporated.
- In a small saucepan, warm the coconut milk and water together. Stir this liquid into the batter until you achieve a smooth consistency.
- Pour the batter into a greased and lightly floured baking tin.
- Evenly scatter the prepared coconut and sugar topping over the top of the batter.
- Bake 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 check that the centre is fully cooked.
Observations
Coconut cuca is a classic Brazilian delight, celebrated for its irresistibly fluffy crumb and golden, crunchy coconut topping. This recipe balances the richness of butter and eggs with the fragrant sweetness of coconut milk and shredded coconut, resulting in a wonderfully aromatic bake.
Whether you are looking for a comforting homemade treat or something simple to whip up for guests, this cake is sure to impress. It pairs beautifully with a hot cup of tea or fresh plunger coffee, making it a staple for any afternoon gathering.
Whether you are looking for a comforting homemade treat or something simple to whip up for guests, this cake is sure to impress. It pairs beautifully with a hot cup of tea or fresh plunger coffee, making it a staple for any afternoon gathering.
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