🇧🇷 Isamara Amâncio
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Recipe for a super moist coconut cake, known as a 'Drunken Cake' (Bolo Embriagado), topped with a creamy syrup.
Recipe Video
Ingredients
- 3units de eggs
- 1cup de sugar
- 1/2teaspoon de vanilla extract
- 1/2cup de hot milk
- 1,5cup de all-purpose flourSubstitui por: farinha de arroz, açúcar
- 1tablespoon de baking powder
- 1for greasing de butter
- 1cup de milk
- 1can de sweetened condensed milk
- 2small bottles de coconut milk
- 1cup de shredded coconut
Instructions
In a stand mixer, combine the eggs, sugar, and vanilla extract.
Dica: Beat for 15 minutes until the mixture is very light and fluffy.
Alternately add the all-purpose flour and the hot milk to the beaten mixture.
Gently fold the baking powder into the batter.
Dica: Mix just enough to thoroughly combine the batter.
Transfer the batter to a 12x8-inch baking pan, previously greased with butter and dusted with flour.
Bake the cake in a preheated oven at 170°C if using electric (with top and bottom elements on) or at 180°C if using conventional.
Dica: Baking time is approximately 25 minutes or until a toothpick inserted comes out clean and dry.
While the cake bakes, prepare the syrup by mixing the milk, sweetened condensed milk, coconut milks, and shredded coconut in a bowl.
After removing the cake from the oven, let it cool for about 20 minutes.
Carefully loosen the edges of the cake with a knife, invert it onto a serving plate or place it back in the clean baking pan.
Pour half of the syrup over the cake.
Prick the cake all over and pour the remaining syrup over it.
Dica: This ensures the cake absorbs all the liquid.
Cut the cake into desired sizes and finish by garnishing with shredded coconut before serving.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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