Brazilian Bolo de Coco (Coconut Cake)

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This Coconut bolo is a fluffy coconut cake layered with creamy coconut filling and soaked in milk for the moistest cake you’ve ever tasted. It’s easy to make and tastes even better when chilled. After eating fried fishthis frozen coconut cake is my favorite way to end a summer evening.

Slice of cake on a spatula with cake slices on a cutting board.

I’m kind of obsessed with coconut this season, looking at you tropical banana bread and: pina colada brownies. So when I stumbled upon this Brazilian Coconut Cake, I knew I had to make my own version. If you’re a coconut lover, this Bolo de Coco deserves a place on your baking list. The cake is light, moist and layered with a creamy coconut filling that turns every bite into a trip to the beaches of Rio de Janeiro. I like to make it ahead of time so the cake has time to soak and absorb all the coconut flavor. If you love this cake, you’ll probably love my Tres Leches cake. Try it!

Slices of cake on plates and cutting board with cups of iced coffee.

Ingredients you need for Bolo de Coco

Egg – Provide structure and help create a soft, crumbly crumb while keeping the cake light.
Coconut extract – Gives the cake a pronounced coconut flavor without making it too sweet. A little goes a long way.
Sweetened condensed milk – Forms a creamy foundation to create a rich, nurturing texture.
Unsweetened shredded coconut – Adds texture and natural coconut flavor to both filling and filling.
Whole milk – Used to soak up milk, helping the cake stay incredibly moist and tender.

Please refer to the recipe index card below for the remaining ingredients.

Quick Tips for the Best Bolo de Coco!

Cool completely before slicing and assembling. A completely frozen cake is much easier to cut into even layers and does not melt the filling when assembling.

Use a serrated knife to cut the slices. This helps create clean cuts without ruining the cake.

The core should be stretchy. If the filling is difficult to spread when cold, let it come to room temperature for a more spreadable consistency.

Make it a day ahead. After spending a night in the refrigerator, the cake becomes more delicate and delicious.

Slices of cake on a cutting board and plates with glasses of iced coffee.

Make-Ahead & Storage

Make forward. The cake and filling can be prepared up to 1 day in advance. Assemble the cake a few hours before serving or the night before for the best texture.

Storage. Store in an airtight container or tightly wrapped baking pan in the refrigerator for up to 3 days.

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To make the cake:

Preheat oven to 350F. Grease and line an 8×8-inch pan with parchment paper. I like to make it to make a parchment sling so I can take the cake out.
In a large bowl, whisk together the eggs, sugar, vanilla, and coconut extract. Pour the oil and milk and mix once more. Add the flour, baking powder and salt. Mix until combined. Pour the dough into the prepared cake pan and flatten it in one layer. The batter should be on the thin side.
Transfer to the oven to bake for about 26-30 minutes, until a skewer inserted into the center comes out clean and the top is a medium golden brown. Let it cool in the pan for about 1 hour.

To prepare the filling:

In the meantime, prepare the filling. In a saucepan over medium heat, combine the sweetened condensed milk, heavy cream, kosher salt, and vanilla. When it’s hot, add a few tablespoons of the milk mixture to a small bowl. Whisk in the cornstarch to form a “layer”. Pour it back into the pan and stir. Heat it until bubbling and thickened. It should cover the back of the spoon. Pour it into a glass bowl. Pour in the coconut flakes. Press a piece of plastic wrap over the surface. Transfer to the refrigerator to cool. It takes about 1 hour to 2 hours to cool.

To assemble the cake.

Remove the cake from the pan. Cut it in half horizontally. Remove the top and set aside. Transfer the bottom part of the cake back to the pan. Pour the milk on the bottom of the cake. Pour the filling from the refrigerator and spread it evenly. Pour the top part of the cake on top of the filling. Prick the top all over with a fork. Pour the remaining milk over the cake. Sprinkle the top with coconut flakes. Cut the cake into nine layers.

Quick tips

Cool completely before slicing and assembling. A completely frozen cake is much easier to cut into even layers and does not melt the filling when assembling.
Use a serrated knife to cut the slices. This helps create clean cuts without ruining the cake.
The core should be stretchy. If the filling is difficult to spread when cold, let it come to room temperature for a more spreadable consistency.
Make it a day ahead. After spending a night in the refrigerator, the cake becomes more delicate and delicious.

Make ahead and stock up