El Budín de coco es un bizcocho popular en América Latina con sabor a coco, similar a un pound cake o budín inglés.
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It is made with shredded coconut, milk, eggs, sugar, and other ingredients, resulting in a moist, dense, and slightly spongy texture.
This Budín de Coco recipe yields a rich and flavorful coconut cake with a texture similar to a pound cake, featuring a delicate crumb and a deep coconut flavor.
Made with shredded coconut, sweetened cream of coconut, and a hint of vanilla.
Whether enjoyed with a morning mate cocido or coffee, an afternoon tea, or as a comforting dessert, Budín de Coco is a simple yet delicious treat.
Ingredients You'll Need
- Dry coconut: Adds texture and enhances the coconut flavor.You can use desiccated, flakes, or shredded.
- Sweetened Cream of coconut: Provides moisture and a rich, creamy coconut taste. I usually go with Coco Real Cream of Coconut or Coco Lopez.
- Eggs: Help bind the ingredients and create structure.
- Sugar: Sweetens the cake and contributes to its soft texture.
- Flour: Gives the cake its structure and stability.
- Baking powder: Helps the cake rise and gives it a light, airy texture.
- Butter: Adds richness and enhances the flavor.
- Vanilla extract: Balances the coconut flavor.
- Coconut extract (optional): Intensifies the coconut flavor.
- Salt: Enhances the overall flavor and balances the sweetness.
See the recipe card for quantities.
How to Make Budín de Coco
Note: Full instructions are provided in the recipe card below.
1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
2. Whisk flour, coconut flakes, and baking powder in a bowl.
3. Blend sugar, cream of coconut, salt, eggs, vanilla, and coconut extract until smooth. Slowly add melted butter.
4. Transfer to a bowl and add in dry ingredients in three additions, whisking gently.
5. Pour batter into the pan, smooth the top, and bake for 50-60 minutes.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Hint: For a moist and flavorful cake, use full-fat cream of coconut and avoid overmixing the batter to keep the texture light.
Storage, Make Ahead, & Freezing
Storage: Keep Budín de Coco in an airtight container at room temperature for up to three days.
Make Ahead: This cake can be baked a day in advance. Let it cool completely before storing it to maintain its texture and flavor.
Freezing: Wrap the cake tightly in plastic wrap, then in aluminum foil, and store it in an airtight container or freezer bag.
It can be frozen for up to 1 month. To serve, thaw at room temperature or warm slightly in the oven.
Camila's Tips & Variations
- Use Full-Fat Coconut Milk: This enhances the coconut flavor and keeps the cake moist. Avoid light coconut milk, as it can make the texture drier.
- Room Temperature Ingredients: Let eggs, butter, and milk come to room temperature before mixing to ensure a smooth batter.
- Don't Overmix: Overmixing can make the cake dense. Mix until just combined for a tender crumb.
- Toasted Coconut for Extra Flavor: Toasting shredded coconut before adding it to the batter gives the cake a richer, nuttier taste.
- Check for Doneness Properly: Insert a toothpick into the center; it should come out with just a few moist crumbs. Overbaking can make the cake dry.
- Rum-Infused Budín: Add one to two tablespoons of dark rum for a Caribbean twist.
- Coconut & Citrus: Mix in lime or orange zest to brighten the flavor.
- Chocolate Coconut Twist: Fold in chocolate chips or drizzle with chocolate glaze for a decadent version.
- Dulce de Leche Drizzle: Serve with dulce de leche for a sweet, creamy topping.
- Mini Budín de Coco: Pour the batter into muffin tins for individual servings. Reduce baking time accordingly.
Frequently Asked Questions
What type of coconut is best for Budín de Coco?
Shredded or desiccated coconut works best. Sweetened coconut adds extra moisture and flavor, but unsweetened can be used for a less sweet version.
Can I use coconut milk instead of regular milk?
Yes! Coconut milk enhances the coconut flavor and makes the cake even more moist and rich.
Can I add other flavors or ingredients?
Absolutely! Some variations include rum, vanilla, lime zest, or dulce de leche for extra flavor.
What Is Cream of Coconut and Why You Should Be Using It?
Sweetened cream of coconut, such as Coco López, is a pantry staple for tropical desserts and cocktails. It's thick, rich, and packed with flavor-perfect for enhancing baked goods like this Budín de Coco.
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Recipe
Budín de Coco
Equipment
- Loaf pan (9x5 inches)
- Large and medium mixing bowls
- Sifter or fine-mesh strainer (for flour or coconut, if needed)
- Parchment paper or nonstick spray (to grease the pan)
- Toothpick
Ingredients
- 226 g all-purpose flour
- 100 g unsweetened or sweetened coconut flakes
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 197 g granulated sugar
- ¾ cup Coco Lopez or coco real cream of coconut
- 4 large eggs , room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 12 tablespoons (1½ sticks) unsalted butter, melted and slightly cooled
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a large bowl, whisk together the flour, coconut flakes, and baking powder.
- In a food processor or blender, combine the sugar, cream of coconut, salt, eggs, vanilla extract, and coconut extract. Process until smooth, about 10 seconds. With the machine running, slowly pour in the melted butter in a steady stream, about 30 seconds. Transfer the mixture to a large bowl.
- Add one-third of the flour mixture over the wet ingredients and gently whisk until just combined (a few streaks of flour should remain). Repeat twice more with the remaining flour mixture, whisking until most lumps are gone-be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top. Wipe off any excess batter from the sides of the pan and gently tap the pan on the counter to settle the batter. Bake for 50 to 60 minutes, rotating the pan halfway through, until a wooden skewer inserted into the center comes out with a few crumbs attached.
- Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Flip the cake right side up and let it cool completely, about 2 hours, before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
