Brazilian Prestige Chocolate Coconut Layer Cake

Name: Brazilian Prestige Chocolate Coconut Layer Cake
Prep time: 75 min
Total time: 75 min
Yield: 15 servings
Cuisine: Brésilienne
Ingredients: 3 eggs; ½ cup (125 ml) vegetable oil; 1 cup (240 ml) whole milk; 1 cup (200 g) sugar; 1 cup (100 g) unsweetened cocoa powder; 2 cups (240 g) all-purpose flour; 1 tbsp baking powder; Shredded coconut to taste (for the batter); 1¾ cups (400 ml) coconut milk; 1 cup (240 ml) milk (for the syrup); 3 tbsp sugar (for the syrup); 1 can (14 oz / 395 g) sweetened condensed milk; 2 tbsp margarine or unsalted butter (for the filling); 3½ oz (100 g) shredded coconut (for the filling); 3 tbsp margarine or unsalted butter (for the glaze); 2 tbsp unsweetened cocoa powder (for the glaze); 4 tbsp milk (for the glaze)

By Marie Lefebvre · Updated September 21, 2026

A beloved Brazilian showstopper: a soft chocolate sponge soaked in coconut milk syrup, layered with a rich coconut cream filling, and finished with a glossy chocolate glaze. Every slice is pure indulgence.

Prep⏱️ 75 min

Servings👥 15 servings

Difficulty📊 Medium

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🛒 Ingredients

15 servings

3 eggs
½ cup (125 ml) vegetable oil
1 cup (240 ml) whole milk
1 cup (200 g) sugar
1 cup (100 g) unsweetened cocoa powder
2 cups (240 g) all-purpose flour
1 tbsp baking powder
Shredded coconut to taste (for the batter)
1¾ cups (400 ml) coconut milk
1 cup (240 ml) milk (for the syrup)
3 tbsp sugar (for the syrup)
1 can (14 oz / 395 g) sweetened condensed milk
2 tbsp margarine or unsalted butter (for the filling)
3½ oz (100 g) shredded coconut (for the filling)
3 tbsp margarine or unsalted butter (for the glaze)
2 tbsp unsweetened cocoa powder (for the glaze)
4 tbsp milk (for the glaze)

🛍️ Recommended tools

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

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Directions

1
Preheat oven to 350 °F (180 °C). Blend the eggs, oil, and milk in a blender for 3 minutes until smooth and slightly frothy. Set aside.
2
In a large bowl, whisk together the sugar, flour, baking powder, cocoa powder, and shredded coconut. Pour the blended liquid mixture over the dry ingredients and stir until a smooth, lump-free batter forms.
3
Pour the batter into a greased and floured 9-inch (24 cm) round cake pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before proceeding.
4
Slice the cooled cake in half horizontally. Mix the coconut milk, milk, and sugar to make the soaking syrup. Pierce both layers generously with a fork and spoon the syrup over each half.
5
Coconut filling: combine the condensed milk, margarine, and shredded coconut in a saucepan over medium heat. Stir constantly until the mixture thickens and pulls away from the bottom of the pan. Let cool slightly.
6
Chocolate glaze: melt the margarine in a small saucepan, then stir in the cocoa powder and milk. Cook over low heat, stirring, until the glaze is smooth and glossy.
7
Assemble the cake: spread the coconut filling over the bottom layer, place the top layer on it, then pour the chocolate glaze over the assembled cake. Refrigerate for at least 1 hour before slicing and serving.

💡 Chef's Tip

For the moistest result, prepare the cake one day ahead and let it rest overnight in the fridge — the coconut syrup penetrates deeply and the flavors intensify. Swap margarine for butter for a richer taste.