Baked Coconut (Cocada de Forno)

A rich and creamy Brazilian coconut dessert made with fresh coconut, butter, and a blend of milks, baked until golden brown. This traditional treat has a perfectly balanced sweetness and a delightfully chewy texture.

8 servings

53 min

Published October 4, 2025

Ingredients

•8 tablespoons unsalted butter
•½ cup sugar
•3 whole eggs
•⅓ cup coconut milk
•⅓ cup sweetened condensed milk
•1 tablespoon Malibu rum
•1½ cups unsweetened grated coconut
•2 tablespoons all-purpose flour
•1 piece baking dish

Cooking Instructions

1.
Preheat the oven to 350˚F. Lightly grease a baking dish with some spray.
5 min
2.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes. Add the eggs, one at a time, and continue to mix. Scrape the sides of the bowl after each addition.
8 min
3.
Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute. Add the coconut and mix until it is all incorporated, although the batter will look grainy.
3 min
4.
Fold the flour in with a rubber spatula. Spread the batter into the prepared baking dish. You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time.
5 min
5.
Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes. Remove it from the oven and let it rest for 10 minutes.
30 min
6.
Serve with a scoop of lemon sorbet.
2 min

Cooking Instructions

Preheat the oven to 350˚F. Lightly grease a baking dish with some spray.

5 min

In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes. Add the eggs, one at a time, and continue to mix. Scrape the sides of the bowl after each addition.

8 min

Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute. Add the coconut and mix until it is all incorporated, although the batter will look grainy.

3 min

Fold the flour in with a rubber spatula. Spread the batter into the prepared baking dish. You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time.

5 min

Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes. Remove it from the oven and let it rest for 10 minutes.

30 min

Serve with a scoop of lemon sorbet.

2 min