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Coconut Cake Fast2eat

Coconut Cake Fast2eat

This coconut cake is full of a delicious coconut tropical flavour! It is easy to make and has an incredible coconut glaze poured over the top. It is such a delicious and popular coconut pound cake recipe.

The recipe itself is very easy to follow, just prepare all your ingredients and add them.

The texture is a fine crumb and very moist. The flavour is simply wonderful, packed with coconut, it is a perfect cake to go with a cup of tea or coffee! It is also perfect for brunch.


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Coconut Cake Fast2eat
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Resting time: 15 minutes
Total Time: 1 hour 50 minutes
This coconut cake is full of flavour, fluffy and moist inside with a delicious crispy crust!
Servings: 12 slices
Author: Susana Macedo

Ingredients

Hydrating the grated Coconut

  • 100 g Coconut - grated unsweetened, or a freshly grated coconut – I used the Brazilian Sococo Grated Coconut – In Canada, buy it here
  • 1/2 cup Water - boiling, to hydrate the grated coconut – do not use if using a freshly grated coconut

Preparing the cake

  • 200 ml Coconut milk - roomtemperature - I used the Menina Coconut Milk – In Canada, buy it here
  • 1/2 cup Milk - Room temperature
  • 3 tbsp Butter - or margarine – room temperature
  • 3 Egg - slightly beaten - Room temperature
  • Coconut - Hydrated grated Coconut from the previous step - reserve about ¼ cup for the topping
  • 2 cups All-purpose flour
  • 1 cup Corn starch -
  • 1 1/2 cup Sugar
  • 1 tbsp Baking powder - I used the Brazilian Royal Baking Powder - In Canada buy it here

Topping (optional but gives the cake an extra hit of coconut!)

  • Coconut - about ¼ cup of the reserved Hydrated grated Coconut
  • 2 tbsp Confectioners' sugar - Icing sugar
  • Sweetened condensed milk - optional to taste for extra sweet moist

Instructions

Hydrating the grated Coconut (If using freshly grated coconut, skip the water.)

  • In a bowl, mix grated coconut with boiling water.

Preparing the cake

  • Attach the kneading blade in the bread pan.
  • Place ingredients (but baking powder) into the bread pan following the recipe order (or following the order and method specified in your Bread Maker's manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients. If using programming time, place the Walnuts after flour.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select the “Cake” bread setting. You cannot use the “Crust Colour” and “size” buttons.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer"
  • After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
  • When the bread machine beeps during the kneading cycle. Raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber. DO NOT remove the pan, KEEP it locked in the machine.
  • Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
  • It will mix and bake the cake.
  • When the baking cycle is complete, check for doneness. If ready, press the stop button and unplug the breadmaker. If not, see notes (**Check for doneness).
  • Open the lid, and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the cake from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.

Topping (optional but gives the cake an extra hit of coconut!)

  • Mix until dissolved.
  • Gently pour the coconut mix all over the surface of the cake, distributing evenly.
    You can use as much dried coconut as you wish. The choice is yours!

Optional for an extra sweet moist topping

  • The cake already contains a lot of sugar, but some people have a very sweet tooth!
  • If you want it sweeter, add sweetened condensed milk to it and mix until dissolved.
  • Or pour the sweetened condensed milk over the cake piece when serving it.
  • Allow it to cool. Store in an airtight container.

Notes

*Many bread machines have a “Cake” Setting, although be careful, sometimes it’s referred to as a “Batter” setting.
Without a “Cake” or a “Batter” setting, you can still use the bread machine to make cakes. Cakes are the same as quick/rapid bread, as they don’t have yeast in the recipe. They usually have baking powder and/or baking soda so the cake will rise in the oven. Most bread makers also have a ”bake” cycle.
Depending on your machine, use either the “Cake” (the best option) or “Quick/rapid bread” or “Batter” or “Pasta dough” or “bake” setting.
  • The “Quick/rapid bread” and the dedicated “Cake” setting will mix your batter and bake your cake from start to finish in the bread machine.
  • The “batter” setting, like the “Pasta dough” setting will prepare your cake batter but you must pour it into a baking pan to finish it in the oven. The typical oven setting is 350-425°F (180-220°C) for about 45 minutes but you need to insert a knife or wooden skewer into the center of the cake to make sure it’s done. If it comes out wet add another 10 minutes.
  • The “bake” feature, is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time.
Caution: One thing to avoid is lifting or dropping the lid while your cake is baking in the machine. We often open the lid to check progress on a loaf of bread with no problems, but cakes are fussy and can fall if exposed to cooler temperatures or vibration at the wrong time.
Here are some tips for successful baking in your bread maker:
  • Check the mixture is blended. About 5-6 minutes into the mixing part of the cake cycle, open the lid and make sure there are no stray lumps of flour or butter clinging to the sides of the pan. Scrap everything in using a silicone spatula.
  • Cold butter may not be properly incorporated, so make sure it’s really soft (or melted) when it goes in. Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution.
  • Don’t use your regular bread flour to make cakes – it’s got too much gluten, which will produce a tough batter. Choose plain/all-purpose (baking) or cake flour (according to the recipe).

**Check for doneness

When the “Cake setting” is done, check for doneness.
The optimal internal temperature for Cake (quick non-yeast bread) is at 95°C/205°F.
If you don’t have a thermometer, check by opening the lid and inserting a toothpick in the centre of the Cake before removing it from the bread pan. The toothpick should come out clean when done. If it comes out wet, it is not done.
If need, continue baking using “Bake setting,” checking it every 5 to 10 minutes until done.
Do not overcook. Keep in mind that temperatures rise quickly towards the end of baking.
Check more info about the Cake setting.

You may also make this cake without the aid of a bread machine, or make the batter in a bread machine, and bake it in the oven.

Simply make the dough using your usual method (by hand, electric mixer or bread machine); and place it in a lightly greased 9 x 13 cake pan. Bake it in a preheated 375°F/190°C oven for 20-25 minutes, or until its interior temperature registers at 95°C/205°F on an instant-read thermometer. Remove the cake from the oven, and cool it on a wire rack.

Freezing the cake

This coconut cake is very freezer friendly, so if you wanted to make a few loaves or perhaps cut into portions and freeze, there is no loss of quality once defrosted.

Fast2eat has partnered with Dubrazil to share new and simple Brazilian recipes your family will love!
This recipe was prepared with the following DuBrazil products:

Sococo Grated Coconut - 100g/3.52oz. – (Coco Ralado – Sococo)

Grated Coconut Sococo is extracted through the technique of drying (dehydration) the best coconut pulp. The grated coconut Sococo stands out for the traditionalism in highlight the sweet and savoury recipes with the pure and incomparable flavour of the fruit, without the laborious step by step of breaking, dropping, peeling, and grating the coconut.
Sococo is very popular in Brazil, and it is a good brand. Since 1966. The company is intrinsically linked to the coconut trees and is a sustainable brand by nature.
It is gluten-free.

Leite De Coco Menina (Menina Coconut Milk) 200 ml/6.76 oz

Brazilian and Southeast Asian cuisine have something in common: coconut milk! Coconut Milk is one of Brazil’s dearest ingredients, and Menina is the delicious, top-notch coconut milk you want when trying some new recipes!
Menina is a delightful Brazilian brand, producing a rich and flavorful product, perfect for cooking both savoury and sweet dishes!
The Menina brand earns many consumers' preferences and credibility, offering quality products with an excellent cost-benefit ratio.

Royal Baking Powder

Royal Baking Powder (Fermento em Pó Químico Royal) is the Brazilians preferred Baking Powder. It is the most traditional Baking Powder brand in Brazil.
Royal Powder (Pó Royal) is a fundamental chemical leavening for the most varied culinary recipes. Use in your cake and pies recipes to give softness.
It is gluten-free.
Thanks to DuBrazil for supplying the products to help me write this post today!

Also check:


* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Equipments

  • Measuring cups
  • Measuring spoons
  • Bread maker
  • Spatula
  • Mixing bowl (If manual)
  • Whisk (If manual)
  • 9” x 5” (23 x 13 cm ) baking pan (If manual)
Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American
Keyword : Bread, Bread machine, Bread maker, Breadmaker, Cake, Cake Cycle, Cake setting, coconut cake, Coffee cake, Easy, easy coconut cake, easy-to-prepare, Fast, Homemade bread, Quick, Tea cake, tropical flavour

Nutrition

Calories: 329kcal | Carbohydrates: 55g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 52mg | Potassium: 220mg | Fiber: 1g | Sugar: 27g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
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Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

Read bread-making further information in my book:

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


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