Brazilian Coconut Cake with Creamy Coconut Caramel Sauce

 

Bolo de Côco com Bába de Môça.

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Brazilians love coconut! Well, most of them. There are so many recipes from sweet to savory that uses coconut; I can safely say, coconut is definitely a signature Brazilian ingredient. The recipes for coconut cakes are endless and it is my pleasure to share all the ones I love to make for my family and friends.

If you are following this blog, you will notice that there are other recipes, in which I used the same coconut caramel sauce. It is a very popular sauce to use on desserts and cakes in Brazil. In Portuguese, it is called, “Bába de Môça”. It is sooo good!

This recipe can easily be made vegan. Vegan alternatives will be posted side by side with original ingredients.

Ingredients to make the Cake

  • 2 cups of flour ( I like to use 1 cup of flour and 1 cup of coconut flour)
  • 1 cup of sugar
  • 1 cup of coconut flakes
  • a pinch of salt
  • 1 table spoon baking powder
  • 4 table spoons of softened butter or 1/4 cup coconut oil
  • 3 eggs ( use vegan egg substitute if making this cake vegan)
  • 1 and 1/2 cup coconut milk ( from the dairy section)
  • 1/2 tea spoon of vanilla extract

Ingredients for Coconut Caramel Sauce

  • 1 cup sugar
  • 1 can light coconut milk.

Directions

  1. Pre heat oven to 350F and lightly grease a cake pan ( I like to use a bundt pan).
  2. Mix butter or oil with sugar in a food processor, beat it until creamy and smooth. Add coconut flakes and pulse a few times. Add eggs and beat it again until well mixed. Add vanilla and coconut milk and beat it again.
  3. Then, add flour and salt, and mix well. Finally, add baking powder and pulse a couple times.
  4. Pour dough mixture in the cake pan and bake for 35 minutes or until the fork comes out clean. Let it rest.

Let’s make the sauce

  1. Heat sugar in a sauce pan, stirring constantly to caramelize the sugar. Once sugar is melted, turn heat to low and slowly add the coconut milk. The sugar will sizzle, so stay back for a few seconds to prevent getting burned. The sugar will harden a little, forming gooey caramel pieces, so it is important to keep stirring constantly for them to melt back to the sauce. Turn heat to high to help hard pieces of caramel melt faster. Once all melted, pour sauce in to a glass container. If there are still gooey pieces in sauce, heat it in microwave for 15 seconds.
  2. Turn cake over on to a serving platter and drizzle coconut caramel sauce over it. Save about half the amount of caramel sauce to drizzle over individual pieces.
  3. If the caramel hardens, just put it back in microwave for 10 seconds.

This cake is also delicious with a scoop of coconut or vanilla ice cream on top and a drizzle of coconut caramel sauce over it.

Note: English is not my first language, I apologize for any incorrections or mispellings. Please feel free to contact me in my inbox with any corrections. I just ask to be kind! Thank you


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Banana Cake with Caramel Swirl

Bolo de Banana com calda de Caramelo

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Bananas are a very common fruit in the Brazilian house hold and there are several types of bananas everywhere. They are inexpensive and widely available, which means lots of different recipes for banana cake. Banana cake with caramel sauce is one of my favorites because it’s easy to make with only two bananas and it’s very flavorful.

Ingredients:

  • 2 cups of cake flour
  • 3 eggs
  • 2 bananas mashed
  • 1 cup sugar
  • 1 cup brown sugar
  • 3/4 cup oil
  • 3/4 cup milk
  • 1 tbsp cinnamon
  • 1 tbsp baking powder

For Caramel:

  • 1 cup sugar
  • 1 cup hot water

Directions:

  1. Pre-heat oven to 350F and grease a round cake pan with a hole in the middle.
  2. Add all ingredients for the cake (except for the baking powder) to a bowl and mix well until smooth,preferably an electrical mixer. Add baking powder. Gently mix.
  3. Transfer to the baking pan and bake for 45 to 50 minutes. The cake is ready when fork comes out clean.
  4. While the cake is baking, melt sugar in a sauce pan, stirring constantly until it is golden brown. Turn heat to low and add 1/2 cup of hot water. Keep stirring to prevent the sugar from hardening. If needed, add the rest of the hot water and keep stirring until a caramel sauce is formed. Transfer the sauce to a glass cup and let it rest until the cake is finished and cooled. Once the cake is cooled, transfer it to a serving platter and drizzle with the caramel sauce.

Enjoy!

 

Brazilian mini Doughnuts

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“Bolinhos de Chuva”

“Bolinhos de Chuva” translates to English as ” mini rain cakes” or perhaps “rain scones”.  Bolinhos meaning “little cakes” and “chuva” meaning “rain”. The popular say for the origin of the name is that when you drop the batter in to the hot oil it forms what looks like a rain drop. Brazilians love “Bolinhos de Chuva”, it is easy to make and very much resembles a doughnut hole. It is usually served with coffee or tea but it can also be a dessert, definitely a treat. It is delicious!

Ingredients:

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 table-spoon vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1 and 1/2 cups of flour
  • 1/4 teaspoon salt
  • zest of 1 lime or orange
  • 1 tea-spoon baking powder
  • extra oil for frying ( I like to use coconut oil)
  • powdered sugar and cinnamon

Directions:

  1. In a large bowl beat eggs and sugar until smooth. Add milk, vegetable oil, vanilla and lime zest and whisk until well mixed. Add flour, salt and baking powder, whisk until a batter is made.
  2. heat oil in a medium low temperature. If oil is too hot it will burn the doughnuts before the inside in fully cooked. Drop batter using a tea-spoon full.
  3. Place doughnuts on a paper towel. Sprinkle cinnamon sugar!

Enjoy!

 

 

 

Pumpkin Bundt Cake glazed with Caramel Coconut Sauce

 

p1010415Make this wonderful cake to serve for breakfast on Thanksgiving day and over the Thanksgiving holiday weekend. A great companion for a cup of coffee or tea.

This wonderful moist cake combines the flavors of a traditional American pumpkin cake with exotic Brazilian caramel coconut sauce. Pumpkin and coconut are a very popular combination in Brazilian desserts and caramel coconut sauce is a Brazilian signature, so sweet and loved, its popularly known as “Baba de Moca”meaning literally ” young woman drool”. This recipe can also be vegan if you substitute the eggs for apple sauce and everyone is happy.

Ingredients for cake:

  • 3 1/2 cups cake flour or 3 cups all purpose flour
  • 1 1/2 cups of sugar
  • 1 1/2 cups of dark brown sugar
  • 3 eggs ( or 1 cup apple sauce if vegan)
  • 3/4 cup coconut oil
  • 3/4 cup natural apple sauce
  • 2 cups mashed pie pumpkin or 2 cans of pumpkin filing
  • 1 tbsp baking powder
  • 1 tsp Cinnamon
  • 1 tsp  nutmeg
  • 1 tsp ground cloves
  • 1 tsp all spice
  • peel from one orange
  • 1/2 tsp saltP1000914

Ingredients for sauce:

  • 1 cup sugar
  • 1 can coconut milkp1010418

Directions:

  1. Pre-heat oven to 350F and grease a Bundt cake pan.
  2. In a large bowl beat sugars, oil and eggs until smooth.
  3. Add all dry ingredients, then apple sauce and mashed pumpkin,mix well ,if dough seems a bit dry add an extra 1/4 cup coconut or vegetable oil.
  4. Pour in Bundt cake pan and bake for 1 hour or until fork comes out clean. Let it stand for 15 min before removing from pan.
  5. While cake is baking, melt 1 cup sugar in a sauce until it starts to form a caramel sauce turn heat to low and slowly add coconut milk, stirring constantly until very bubbly and slightly thickened. remove from heat and pour in a glass bowl and let it cool. Sauce will thicken more as it cools. Drizzle sauce over cake and save some in bowl to drizzle over individual pieces. Enjoy!

Brazilian Chocolate Fudge Cake

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Brazilian Chocolate Fudge Cake ” Bolo Brigadeiro”

 

Simply delicious and super easy to make! make it  as is or jazz it up with some coffee liqueur.

INGREDIENTS:

  • 8 ounces unsweetened dark chocolate
  • 1 cup heavy cream
  • 1 can condensed milk
  • 1/2 cup milk
  • 12 tbsp butter softened
  • 1 cup brown sugar
  • pinch salt
  • 3 eggs
  • 2 cups flour
  • 1 tbsp cocoa powder
  • 1 tbsp baking powder
  • powdered sugar
  • chocolate sprinkles
  • 1/2 cup coffee liqueur and 1/2 cup milk ( totally optional if you want to bring it up notch)

DIRECTIONS:

  1. Pre- heat oven to 350F. Grease 2 round cake pans and line them with parchment paper.
  2. Chop 4 ounces of dark chocolate in pieces and place in a sauce pan and add 1/2 cup of heavy cream. Stir until melted and creamy over a water bath. Turn off heat but leave sauce pan in water to keep chocolate mixture soft.
  3. Beat butter and sugar in a mixing bowl until creamy ( I like to use a food processor) . Add the eggs and beat well. stir in chocolate mixture, add flour, cocoa powder, salt, milk and baking powder.
  4. Place cake batter in cake pans dividing evenly and bake for 30 to 35 min or until fork comes out clean from the center.
  5. While cake is baking, chop the other 4 ounces of dark chocolate in sauce pan, add the other 1/2 cup of heavy cream and condensed milk. Stir constantly over medium heat in a water bath until mixture is bubbly and creamy. Remove from heat but leave pan in water to keep chocolate soft.
  6. When cake is done, let it cool for 30 min. During this time, put chocolate fudge in a bowl and place in the refrigerator.
  7. Remove one cake from pan into a serving platter**, remove fudge from refrigerator and spread a layer of fudge over it . Place the other cake on top and spread the rest of the fudge over entire cake. Dust with powdered sugar and sprinkle chocolate sprinkles.

** at this point, prick the cake all over the top with a fork and drizzle milk and coffee liqueur mixture all over and let cake absorb the liquid then spread the fudge and place the other cake on top and return to instructions.

ENJOY!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marta’s Vegan Orange Cake

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The original recipe for this cake was given to me by a dear Brazilian friend, Marta Caputo. This cake is super moist and light . It will please everyone. It is perfect with a cup of coffee or tea.. enjoy!

Ingredients:

  1. 1 and 1/2 cup of Brown sugar.
  2. 3/4 cup of sunflower oil or coconut oil.
  3.  1 cup of  orange juice divided in two parts.
  4.  Zest of one orange.
  5. 1 cup of cake flour .
  6. 1 cup of whole wheat flour.
  7. 1 tbsp of baking powder.
  8. 3/4 cup of applesauce. ( the applesauce substitutes the eggs ).
  9. 1/4 cup raw sugar.
  10. 1/3 cup powdered sugar.

Directions:

  1. Heat oven to 350 F.
  2. In a blender , food processor or cake beaters, mix apple sauce, sugar, oil, half a cup of orange juice and orange zest.
  3. Transfer to a bowl and flour and baking powder.
  4. Place dough in a floured Bundt cake mold.
  5. Bake for 30 to 35 minutes or until fork comes clean from the center. Let it cool for 10 minutes and transfer cake to a serving platter.
  6. Mix the other half or orange juice with the raw sugar. Prick the cake all over with a fork and drizzle the orange sugar all over perforated parts. Dust with powdered and sugar!