Everyday life is the special occasion!

June 10, 2015

Moist Coconut Cake

When the scent of coconut invades my nose and I get a burst of this wonderful flavour in my mouth, my senses are taken into another dimension and my mind  immediately travels to a paradisiacal setting of tropical heat, palm trees and wonderful beaches.
if you're as crazy about coconut as I am, this cake is absolutely worth the sacrifice of turning on your oven even when the temperatures have risen drastically. It tastes greatly, it's rich, moist and tender with just the right amount of coconut  and perfect for tea time or breakfast treat.It actually is perfect for today's national holiday and for you to fully enjoy it in the sweet comfort of your home!

  •  4 eggs
  •  1 and 1/2 cups sugar
  •  1/2 cup sunflower oil 
  •  2 cups flour 
  •  1 teaspoon baking powder
  •  125g grated coconut [and more also to sprinkle]
  •  1 cup of hot water
  •  3 cups of  hot milk sugar

  Mix the eggs with the sugar and beat well until a fluffy cream. Add oil, grated coconut, flour with baking powder, always beating between each addition. Finally, add hot water and whisk a little more.
Preheat the oven to 180 ° CGrease and flour a mold with a whole in the middle and pour the dough in the mould and take to bake the cake ofr about 35 to 40 minutes ( you should go check it after 30m). Remove from the oven, poke the cake with a toothpick and pour it over cups of hot milk. Allow to cool. Only after cold should you take it out of the mold. Decore with grated coconut. Serve cold.

  • 4 ovos
  • 1 e 1/2 caneca de açúcar
  • 1/2 chávena de chá óleo girassol 
  • 2 canecas farinha
  • 1 colher de chá de fermento 
  • 125g  de Côco Ralado [ e outro tanto para polvilhar]
  • 1 chávena de chá de água quente
  • 3 chávenas de chá de leite quente com açúcar
 Misture os ovos com o açúcar e bata bem até obter um creme fofo. Adicione o óleo, o coco ralado, a farinha com o fermento, batendo sempre entre cada adição. Por último, junte a água quente e bata mais um pouco. Unte e enfarinhe uma forma, pré-aqueça o forno a 180ºC e deite a massa numa forma de buraco e leve a cozer o bolo cerca de 35 a 40 minutos (convém ir verificando). Retire do forno, pique o bolo com um palito e deite-lhe por cima as chávenas do leite quente. Deixe arrefecer. Só depois de frio deve desenformar.Decore com coco ralado. Sirva frio.


  1. ADOROOOOOOOO bolos com coco!!!

  2. Adoro bolo de coco! É dos meus preferidos! Aliás, gosto de tudo o que leva coco! Pena que como muito pouca vez pois o meu marido é alérgico (ou intolerante, ainda não percebi muito bem)!

  3. Ah Aida, you know how crazy I am for coconut as well!XD My senses are in another dimension only looking at ur pics, so I can imagine tasting the cake, pure heaven for the mouth!:) Well done dear! xo

  4. Gosto imenso assim dos bolos bem húmidos, que tentação!

  5. Yummy! It looks so delicious! Tolly xoxo

  6. Hola Aída querida !! Que delicioso ese bolo con coco rallado !!0