Name: Fluffy Coconut Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 fatias
Ingredients: 3 ovos; 2 xícaras (chá) de açúcar; 3 colheres (sopa) de manteiga ou margarina; 1 vidro de leite de coco (200 ml); 1 xícara (chá) de leite; 3 xícaras (chá) de farinha de trigo; 1 colher (sopa) de fermento em pó; 100g de coco ralado (fresco ou seco, a gosto); Calda (opcional, para deixar o bolo mais molhadinho); 1/2 vidro de leite de coco (100 ml); 1/2 xícara (chá) de leite; 2 colheres (sopa) de açúcar

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If there is a recipe that reminds you of the comfort of grandma's house, it is Fluffy Coconut Cake. Simple, fragrant and with a light texture, it is the perfect type of cake to accompany a freshly brewed coffee, a quiet conversation or a special family snack. Made with affordable ingredients and easy to prepare, this cake wins over with its flavor and softness that pleases everyone.

Want to learn how to make a coconut cake that is moist, airy and has that homemade flavor? See the full recipe below and tips to make it even more special!

Ingredients

Weight:

3 eggs
2 cups (tea) of sugar
3 tablespoons of butter or margarine
1 glass of coconut milk (200 ml)
1 cup (tea) of milk
3 cups (tea) of wheat flour
1 tablespoon (soup) baking powder
100g grated coconut (fresh or dried, to taste)

Syrup (optional, to make the cake more moist):

1/2 glass of coconut milk (100 ml)
1/2 cup (tea) of milk
2 tablespoons of sugar

Preparation:

1. Preheat the oven

Turn the oven on to 180 °C and grease a medium-sized baking tin with butter and flour or use baking paper.

2. Beat the ingredients

In a large bowl (or in a stand mixer), beat the eggs with the sugar and butter until light and creamy. Add the milk and coconut milk, mixing well. Gradually add the sifted wheat flour, stirring until incorporated. Finally, mix in the grated coconut and yeast gently with a spatula.

3. Bake the cake

Pour the batter into the pan and bake for about 35 to 45 min., or until golden brown and passes the toothpick test (stick a toothpick in the center of the cake; if it comes out clean, it's ready).

4. Prepare the syrup (optional)

Mix the syrup ingredients in a small saucepan and heat gently. As soon as the cake comes out of the oven, poke holes in it with a fork and drizzle with the still-hot syrup.

Serving Tips

Finish with grated coconut on top of the syrup to give it a special touch.
Serve with coffee, tea or even as a dessert with a scoop of vanilla ice cream.
The cake can be stored in a closed jar for up to 3 days outside the refrigerator, or up to 5 days in the refrigerator.

Extra Tips

Want an even moister cake? Replace the milk in the batter with more coconut milk.
If you want a lighter version, use coconut oil instead of butter.
For an even fluffier texture, sift all dry ingredients together before mixing.