Baked coconut, or Cocada de Forno, is an easy dessert to make, and it’s so delicious. You can make the batter in advance and keep it in the refrigerator until you are ready to bake. The flavor reminds me of coconut macaroons (the kind with two O’s).
Baked coconut is delicious served warm with a dollop of lemon sorbet (although I think it might go nicely with my chocolate coconut macadamia nut ice cream).
Leticia Moreinos Schwartz features it in her book, The Brazilian Kitchen, after trying it at Chef Luiza Trajano’s elegant São Paolo restaurant, Brasil a Gosto.
Shopping List for Brazilian Baked Coconut
The ingredient list for baked coconut is pretty simple. All you need is:
- Unsweetened coconut
- Sweetened condensed milk
- Coconut milk
- Rum (I used dark rum, but if you want to get all coconut-y, you can use Malibu rum)
- 2 tablespoons of sifted flour
How do you sift 2 tablespoons of flour? With a tiny sieve!
Gadgets you might need to make baked coconut:
To mix the ingredients, you can use big whisk, a hand mixer, or a stand mixer. I used my favorite shiny red KitchenAid Pro 7.
Note: While the Cocada de Forno baked, it puffed radically up one side of the pan, as well as in the middle later. I’m not sure it’s necessary, because the puffy parts may have collapsed later, but I used a rubber spatula to gently tame the errant sections mid bake.
The original recipe calls for baking the coconut for just 20 minutes and serving it while it’s still soft. I baked it a little bit longer so that I could cut it into soft bars.
This baked coconut is so good. When I cut it into squares, I sliced off little tiny slices for “tasting purposes,” and pretty much couldn’t resist slicing off even more slivers.
This month, the Baking Bloggers are baking desserts from central and south America. To do a little research, I turned to my friend Sally’s blog, Bewitching Kitchen.
First, Sally is the most brilliant baker I know. Her cakes… Her breads… Her macarons… She nails them all. Second, she has a whole section in her recipe index devoted to Brazilian recipes. Third, Sally was born and raised in São Paulo! I’m pretty sure she is a completely credible resource for authentic Brazilian desserts.
Did I mention that she is a biochemist? Yeah, that too. Plus, she is sooooo funny!
Be sure to check out Sally’s write up of this recipe.
Central and South American Desserts
Cocada de Forno – Brazilian Baked Coconut
This Brazilian Baked Coconut is wonderful served warm with a scoop of lemon sorbet. Assemble the batter in advance and bake it just before serving for a delicious sweet treat.
Cocada de Forno – Brazilian Baked Coconut
Author: Karen Kerr
Cocada de Forno, Baked Coconut, is a traditional sweet Brazilian dessert made with shredded coconut.
- 1/2 cup room temperature salted butter
- 1/2 cup granulated sugar
- 3 eggs
- 1/3 cup coconut milk
- 1/3 cup sweetened condensed milk
- 1 tablespoon rum
- 1 1/2 cups unsweetened coconut
- 2 tablespoons all purpose flour, sifted
How to cook Cocada de Forno – Brazilian Baked Coconut
- Heat your oven to 350 degrees F.
- Spray an 8 inch square cake pan with spray oil and line it with parchment paper, with some of the parchment hanging over the sides of the pan.
- In the bowl of a stand mixer add the butter and sugar and mix with the paddle attachment at medium speed for about 5 minutes, until light and creamy.
- Add the eggs, one at a time, mixing thoroughly with each addition.
- Beat in the coconut milk, condensed milk, and rum.
- Mix in the coconut until just incorporated.
- Fold in the sifted flour with a rubber spatula and spread the mixture into the prepared pan. At this point, you can refrigerate for up to 2 days.
- Bake for 30 minutes.
- Remove the pan from the oven and let it rest for 10 minutes.
- Serve with a scoop of lemon sorbet for the perfect São Paulo experience.
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coconut, cocada de forno, baked coconut
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