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Brazilian Coconut Custard Cake - Simple, Creamy, and Comforting

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Sweetened condensed milk (1 can, 14 oz / 395 g)
  • Coconut milk (1 can, 13.5–14 oz / 400 ml), full-fat for best texture
  • Whole milk (1 cup / 240 ml)
  • Eggs (3 large)
  • Unsalted butter (3 tablespoons), melted and slightly cooled
  • Granulated sugar (1/4 cup), optional for a sweeter cake
  • All-purpose flour (1/2 cup)
  • Shredded coconut (1 cup), unsweetened or sweetened depending on preference
  • Vanilla extract (1 teaspoon)
  • Salt (a small pinch)
  • Ground nutmeg or cinnamon (a light sprinkle, optional)
  • Butter or nonstick spray for the baking dish

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8-inch square pan. Line the bottom with parchment if you want easy unmolding.
  2. Blend the wet ingredients: In a blender, add condensed milk, coconut milk, whole milk, eggs, melted butter, vanilla, and salt. Blend until smooth and well combined, about 20–30 seconds.
  3. Add dry ingredients: Add the flour and sugar (if using). Blend again just until smooth. Avoid over-blending once the flour goes in.
  4. Fold in coconut: Stir in the shredded coconut by hand so it stays textured throughout the cake.
  5. Pour and smooth: Transfer the batter to the prepared pan. Tap gently to release air bubbles. Sprinkle a tiny pinch of cinnamon or nutmeg on top if you like.
  6. Bake: Bake for 35–45 minutes, until the edges are set, the top is lightly golden, and the center has a slight jiggle but isn’t liquid. A toothpick near the edge should come out mostly clean.
  7. Cool: Let it cool in the pan for 20–30 minutes. It will firm up as it rests. Serve warm for a softer custard texture, or chill for cleaner slices.
  8. Slice and serve: Run a knife around the edges, slice, and plate. Add a light dusting of coconut or a spoon of lightly whipped cream if you want something extra.