Baking
Brazilian coconut cuca
Brazilian sponge cake with a crunchy coconut and sugar topping.
Vegetarian
Ingredients
- 3 eggs
- 200 g of sugar
- 250 g of flour
- 100 g of melted butter
- 200 ml of coconut milk
- 1 sachet of baking powder (16 g)
- 100 g of grated coconut
- 60 g of sugar for the topping
- 30 g of cold butter for the topping
- 1 pinch of salt
Step-by-step
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- Preheat the oven to 180C.
- Add the eggs and the sugar and beat 2 min/speed 4.
- Add the melted butter and the coconut milk and mix 20 sec/speed 3.
- Add the flour, the baking powder and the salt and mix 20 sec/speed 3.
- Pour the batter into a greased rectangular mold.
- Mix by hand the grated coconut, the topping sugar and the cold butter until crumbs.
- Spread the coconut crumbs over the batter.
- Bake 35 min at 180C until the topping is golden.
- Let it cool and cut into squares.
Tips
- The crunchy topping is the signature of the cuca.
- Serve it warm with coffee.
- You can lightly toast the coconut for more aroma.
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