Ingredients
Scale
-
- For the cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- ½ cup neutral oil (like vegetable or sunflower)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ cup unsweetened shredded coconut
- 1 tsp vanilla extract
- For the glaze:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup whole milk
- ½ tsp vanilla extract
- Optional: extra shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and set aside.
- In a large bowl, whisk eggs and sugar until frothy. Add milk, oil, and vanilla. Mix well.
- Add flour and baking powder. Stir just until combined. Fold in shredded coconut.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes or until golden and a toothpick comes out clean.
- While warm, poke holes across the top with a skewer or fork.
- Whisk together all glaze ingredients. Slowly pour over cake, allowing it to soak in.
- Let cool to room temperature, then refrigerate for 30–60 minutes. Slice and serve.
Notes
- Refrigerating helps the glaze absorb fully and enhances the flavor.
- Top with lime zest, whipped cream, or toasted coconut for extra flavor.
- Make ahead-friendly — even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Brazilian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg