Portuguese Moist Coconut Cake


I love this kind of “pan cakes” (or cakes baked on square pan), they are super easy to bake, its mix and bake, it doesn’t even matter if you over bake them, because you are soaking the cake after it’s baked, so you kinda want a well baked cake anyway to support all that liquid, in the end you always get a delicious super moist cake.

This Portuguese style Moist Coconut Cake is very similar to the recipe my grandmother used to make, it’s just the coconut variety, but it’s not super “coconuty” hehehe, it’s just a nice amount, with some in the batter and then some sprinkled on top, the end result is a pretty nice cake, I would say it’s the kind cake you can make a big square pan of it and leave it in the pan, so you can take it to parties and picnics and then just cut squares for everyone to enjoy, hummm yum! Let’s check the recipe.

Portuguese Moist Coconut Cake

  • Servings: 12
  • Difficulty: Normal
  • Rating: ★★★★★
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Delicious creamy and fluffy coconut cake, this is an amazing simple recipe that will always be very moist because you add the moisture after the cake is baked.


  • Brown Sugar – 180gr
  • Butter – 125g
  • Shredded Coconut – 50gr
  • Eggs – 3
  • Flour – 195gr
  • Butter – For greasing
  • Salt – a pinch
  • Milk – 300ml (hot)
  • Shredded Coconut – To sprinkle


  1. Preheat the oven to 180 °C and line a square baking mold, coating with butter and lining it with non-stick paper.
  2. Add the butter and brown sugar, whisk well until creamy, then separate the egg whites from the egg yolks and add the yolks to the sugar mixture.
  3. On a separate bowl whisk the egg whites until stiff and set aside.
  4. Add the flour, the shredded coconut and a pinch of salt and mix well until you obtain a creamy cake batter, then finally add a big spoon of the whisked the egg whites and fold gently to incorporate all that air in the batter, keep adding more of the of the whisked the egg whites, until you get a creamy batter, dont over mix it, just mix enough to join the two together.
  5. Pour the cake mixture into the cake pan/mold, smooth it out and bake in the oven for about 30 minutes until it is well baked and golden. Poke it with a toothpick, if the toothpick comes out dry then the cake is ready, take it out of the oven, but leave it in the mold.
  6. Heat the milk until it is very hot, pour the milk all over the cake while the cake is still hot in the mold (this way it will absorb the milk better).
  7. Finally, sprinkle generously with shredded coconut and let the cake cool down completely, then remove it from the tray, and it’s ready to serve!
Notes: As you can see from the recipe, you can change the Coconut with Almond Flour and then sliced almonds on top, or chocolate with chocolate shavings on top, also you can add a bit of vanilla or lemon/orange peel to the milk if you want to add a bit of a different flavoring, like I said a very versatile cake recipe.

Please note that i edited the recipe on 21 Jun 2024, because there was a step missing on the recipe, sorry about that! 🙂

This recipe for Portuguese Moist Coconut Cake was originally created on BakeAfter.com. Esta receita de Bolo Fofo de Coco foi publicada em português no Iguaria.com.


Per Serving: 250 calories; 13 g fat; 29.9 g carbohydrates; 4.1 g protein.

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below ;D

  1. Hello, Hugo
    This looks delicious! I want to try your recipe and was wondering if you could let me know where and when you combine the whipped egg white.
    Thank you!

    1. Hello, sorry for the late reply busy busyyyy, ohh yeah my mistake, you put the whipped egg whites just before pouring into the cake mold, so the last step is fold the whipped egg whites into the mixture, yeah i skipped that step (maybe i was writing the recipe on the site too late at night hehehe), ill fix it now, and yes the cake is super yummy and like most cake i make, kinda modern, kinda rustic never too sweet heheh, have a good one and thanks for the heads up! ;D

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