Brazilian recipe
Easy Brazilian Coconut Crumb Cake (Cuca de Coco)
Learn how to make a classic, moist Brazilian coconut cake with a delicious crispy topping. This simple, comforting treat is perfect for your afternoon tea or coffee break.
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 desiccated 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 desiccated coconut
Where to find ingredients
You can find all these ingredients in major local supermarkets or grocery stores in Pakistan. For 'all-purpose flour', you can use locally available Maida. 'Coconut milk' is often found in the imported food section or baking aisle; if unavailable, you can use canned coconut cream diluted with a little water. 'Desiccated coconut' is easily found in the baking section of most large stores or local dry fruit markets (often called 'Nariyal ka burada'). Use high-quality local unsalted butter for the best flavour.
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 the butter with 2 and 1/2 cups of sugar and the yolks until the mixture is pale and fluffy
- Add the maida and milk to the butter and yolk mixture, alternating between the two, starting and ending with the flour; mix well after each addition
- Gently fold the stiff egg whites into the batter, using an upward motion to ensure the mixture remains airy
- Add the baking powder and stir gently
- In a saucepan, heat the coconut milk and water, then add this liquid to the cake batter and stir until the consistency is smooth
- Pour the batter into a greased and lightly dusted cake tin
- Spread the coconut and sugar topping evenly over the surface of the batter
- Bake in a preheated oven at 180°C for approximately 30-40 minutes, or until the cake is golden brown and firm to the touch; use a skewer to check if it is fully cooked
Observations
Cuca de coco is a beloved Brazilian classic, famous for its soft, buttery sponge and sweet, aromatic coconut topping. By blending the richness of butter and eggs with the fragrant sweetness of coconut milk and shredded coconut, you get a wonderfully moist cake that is perfect for any gathering.
This recipe is a go-to for those wanting an authentic homemade comfort food that is straightforward to whip up and universally loved. Enjoy it as the star of your afternoon chai or coffee, or serve it as a special treat for your family.
This recipe is a go-to for those wanting an authentic homemade comfort food that is straightforward to whip up and universally loved. Enjoy it as the star of your afternoon chai or coffee, or serve it as a special treat for your family.
Ratings and comments