Bolo de Coco, Coconut Cake recipe. This is an old recipe from my grandmother’s kitchen that she used to serve to her grandchildren after Sunday mass. This cake was always accompanied with a cup of Gorreana tea. Tell us what you think of this recipe in the comment box below!
Ingredients:
1 cup sugar
2 sticks (1 cup, or 225grams) of butter
1 cup shredded coconut
5 eggs
1 teaspoon baking powder
3 cups flour
Directions:
1) Separate eggs and beat egg whites until foamy.
2) Beat eggs whites until foamy.
3) Melt the butter.
4) Add egg yolks to melted butter.
5) Add dry ingredients (flour, baking powder and coconut) and beat again.
6) Add egg whites to mixture by hand.
7) Butter the pan and add mixture.
8) Place in oven at 350 and after 10 minutes put at 300 degrees for another 45 minutes.
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These look delicious, and very easy, with nice clear instructions. However, for non-American readers, can you specify how much a ‘stick’ of butter is? Also, I’m sure you mean flour, not ‘flower’.
I assure you they are definitely very delicious! Your totally right thanks so much I am going to change it now. and 2 sticks of butter would be about 1 cup, 8 ounces, or 225 grams. sorry about that
Pedro
Thanks for sharing. It was delish!
I was looking for a recipe for a cake that I ate often in Ceara. This reminded me of it. It’s not very sweet and with many eggs. I used fresh coconut. It came out pretty well. Note: it seems more like dough than cake batter. I think I will try to add a bit more coconut for my next try of it – probably more coconut is need if the coconut is fresh and not dried. Thanks for posting!
Making this for the second time ! My daughters boyfriend from portugal loved it the first time so we are going for seconds !