Bolo de Coco is a Brazilian coconut cake made with a light, fluffy batter, shredded coconut, and baking powder, baked in a tube pan and finished with condensed milk and coconut for a moist, tender crumb.
Jump to
This Bolo de Coco recipe is easy to make and requires no mixer, creating a soft, fluffy coconut cake. It is topped with sweetened condensed milk and shredded coconut, making it perfect with coffee or as a make-ahead dessert.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Eggs: Bind the batter, helping the cake retain its structure.
- Avocado oil: Keeps the crumb moist after baking; you can substitute grapeseed, sunflower, or canola oil.
- Granulated sugar: Sweetens the cake and supports a tender crumb.
- Water: Adds moisture to keep the cake soft; it can be substituted with milk or coconut milk for a richer flavor.
- All-purpose flour: Provides structure, allowing the cake to rise evenly.
- Shredded coconut: Adds texture and coconut flavor; you can use unsweetened or sweetened.
- Baking powder: Creates lift, making the cake light.
- Sweetened condensed milk (optional): Adds moisture and a glossy, sweet finish when drizzled over the warm cake.
How to Make Bolo de Coco
Note: Full instructions are provided in the recipe card below.
- In a large mixing bowl, whisk the eggs, vanilla, and coconut extract (if using) for one minute. Add the oil and whisk for 1 more minute, then add the sugar and whisk for 1 more minute.
- Gradually add the water, alternating with the flour, whisking until smooth. Stir in the shredded coconut, then add the baking powder and whisk for one minute.
- Pour the batter into a greased and floured 8.5 × 3.5 in (22 × 9 cm) tube pan.
- Bake in a preheated oven at 340°F (170°C) until a toothpick inserted in the center comes out clean, about 1 hour.
- Let the coconut cake cool slightly, then unmold. Top with sweetened condensed milk and shredded coconut, if desired.
Hint: Let the coconut cake cool slightly before unmolding.
Storage, Make Ahead, & Freezing
Storage: Let the coconut cake cool completely, then store it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Make Ahead: Bake the cake 1 day in advance and store it, covered, until ready to serve.
Freezing: Wrap the unglazed coconut cake tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 2 months, then thaw at room temperature.
Camila's Tips & Variations
- Oil substitution : You can use any neutral-flavored oil, butter, or margarine instead of avocado oil.
- Greasing the pan: You can grease it with butter or margarine and dust it with flour.
- Serving option: You can serve the cake plain or finish it with sweetened condensed milk and coconut flakes.
Frequently Asked Questions
Why did my coconut cake sink in the center?
The batter was underbaked, or the oven temperature was too low; bake until a toothpick comes out clean, and avoid opening the oven early.
How do I keep the cake from sticking to the pan?
The pan was not fully greased and floured; coat all sides, including the center tube, before adding the batter.
Why is my cake dense instead of fluffy?
Too much mixing after adding the flour develops gluten; mix just until smooth and stop.
You may also like
Recipe
Bolo de Coco
Equipment
- 8.5 × 3.5 inch (22 × 9 cm) tube pan (bundt-style, with center hole)
- Pastry brush or paper towel (for greasing)
- Oven
- Toothpick
- Serving plate
Ingredients
- 270 g all-purpose flour
- 50 g shredded unsweetened or sweetened coconut
- 1½ tablespoons baking powder
- 370 g granulated sugar
- 4 large eggs
- 210 ml avocado oil or vegetable oil
- 320 ml water or coconut milk
- 1½ teaspoons vanilla extract , optional
- ½ teaspoon coconut extract , optional
For Topping (optional):
- Sweetened condensed milk
- Shredded coconut
Instructions
- In a large mixing bowl, whisk the eggs, vanilla, and coconut extract (if using) for one minute. Add the oil and whisk for 1 more minute, then add the sugar and whisk for 1 more minute.
- Gradually add the water, alternating with the flour, whisking until smooth. Stir in the shredded coconut, then add the baking powder and whisk for one minute.
- Pour the batter into a greased and floured 8.5 × 3.5 in (22 × 9 cm) tube pan.
- Bake in a preheated oven at 340°F (170°C) until a toothpick inserted in the center comes out clean, about 1 hour.
- Let the cake cool slightly, then unmold. Top with sweetened condensed milk and shredded coconut, if desired.
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.
