Brazilian Chocolate Coconut Jar Cake

Name: Brazilian Chocolate Coconut Jar Cake
Prep time: 120 min
Total time: 120 min
Yield: 15 servings
Cuisine: Brésilienne
Ingredients: 3 eggs; 2½ cups all-purpose flour; 1¾ cups granulated sugar; 3 tbsp unsalted butter; 1 cup whole milk; 3 tbsp unsweetened cocoa powder; 1 tbsp baking powder; ¾ cup coconut milk (for soaking); Shredded coconut for topping; Chocolate sprinkles for topping; For chocolate brigadeiro: 1 can sweetened condensed milk, 1 tbsp butter, 3 tbsp cocoa powder; For coconut cream: 1 can drained heavy cream, 1 can sweetened condensed milk

By Marie Lefebvre · Updated October 4, 2026

A beloved Brazilian classic, this jar cake layers moist chocolate sponge with creamy brigadeiro and silky coconut cream for an irresistible make-ahead dessert. Perfect for parties, each jar is a little treasure of flavour and texture that never fails to impress.

Prep⏱️ 120 min

Servings👥 15 servings

Difficulty📊 Medium

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🛒 Ingredients

15 servings

3 eggs
2½ cups all-purpose flour
1¾ cups granulated sugar
3 tbsp unsalted butter
1 cup whole milk
3 tbsp unsweetened cocoa powder
1 tbsp baking powder
¾ cup coconut milk (for soaking)
Shredded coconut for topping
Chocolate sprinkles for topping
For chocolate brigadeiro: 1 can sweetened condensed milk, 1 tbsp butter, 3 tbsp cocoa powder
For coconut cream: 1 can drained heavy cream, 1 can sweetened condensed milk

🛍️ Recommended tools

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Directions

1
Preheat oven to 350 °F (180 °C). Using an electric mixer, beat eggs, sugar and butter until light and fluffy.
2
Gradually add the milk and flour, mixing until smooth. Stir in the cocoa powder and combine thoroughly.
3
Gently fold in the baking powder with a spatula.
4
Pour the batter into a greased and floured rectangular pan. Bake 35–40 minutes or until a skewer comes out clean. Let cool completely, then slice horizontally into two layers.
5
Make the chocolate brigadeiro: cook condensed milk, butter and cocoa powder in a saucepan over low heat, stirring constantly, until the mixture thickens and pulls away from the sides. Off the heat, stir in the drained heavy cream. Let cool.
6
Make the coconut cream: cook condensed milk, butter and shredded coconut in a saucepan over low heat, stirring until thickened. Let cool.
7
Assembly: crumble cake into the bottom of wide jars. Drizzle generously with coconut milk, then layer with chocolate brigadeiro and coconut cream alternately.
8
Finish with a final soaked cake layer, spread brigadeiro on top, and sprinkle with shredded coconut and chocolate sprinkles. Refrigerate at least 2 hours before serving.