Brazilian Chilled Coconut Cake

Name: Brazilian Chilled Coconut Cake
Prep time: 40 min
Total time: 40 min
Yield: 20 servings
Cuisine: Française
Ingredients: 5 eggs, whites and yolks separated; 2 cups all-purpose flour (about 250 g); 2 cups sugar (about 400 g); 1 cup boiling milk (about 240 ml); ½ tablespoon baking powder; 2 cups milk (about 480 ml); 200 ml coconut milk; 4 tablespoons sugar; 250 g fresh or desiccated grated coconut

By Marie Lefebvre · Updated October 15, 2026

A soft coconut sponge soaked in sweet coconut milk and finished with grated coconut. Served ice cold, it is fresh, creamy and dangerously easy to eat. It is the dessert that disappears first at every family gathering.

Prep⏱️ 40 min

Servings👥 20 servings

Difficulty📊 Easy

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🛒 Ingredients

20 servings

5 eggs, whites and yolks separated
2 cups all-purpose flour (about 250 g)
2 cups sugar (about 400 g)
1 cup boiling milk (about 240 ml)
½ tablespoon baking powder
2 cups milk (about 480 ml)
200 ml coconut milk
4 tablespoons sugar
250 g fresh or desiccated grated coconut

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat the oven to 180 °C (350 °F). Butter a rectangular baking pan about 15 × 30 cm and dust it lightly with flour.
2
Whip the egg whites at medium speed until they hold firm, glossy peaks.
3
Beat in the yolks one at a time, whisking a few seconds after each addition.
4
Add the sugar in a slow stream while lowering the speed, and drape a clean cloth over the bowl to catch any splatter.
5
Fold in the flour alternately with the boiling milk, mixing gently with a spatula so the batter stays airy.
6
Add the baking powder last and fold just until it disappears into the batter.
7
Pour the batter into the pan and bake for 40 minutes on a medium setting, until golden and a skewer comes out clean.
8
Let it cool slightly, turn it out, then cool completely before cutting into 5 × 5 cm squares.
9
Meanwhile, stir together the coconut milk, milk, sugar and grated coconut in a bowl until evenly combined.
10
Spoon 3 tablespoons of the coconut mixture over each square of cake, letting it soak in.
11
Chill for at least 2 hours and serve cold.

💡 Chef's Tip

The whole trick lies in the contrast: a thoroughly soaked cake that still holds its shape. Soak the squares while they are still slightly warm, as they drink up the coconut mixture far better. Made a day ahead, it tastes even better, because the coconut has time to perfume every bite. Keep it covered in the fridge for up to 3 days.