Secret Recipe Club: Baked Coconut (Cocada de Forno)

Learn to make Cocada de Forno, a sweet and irresistible Brazilian delicacy.

Baked Coconut / Brazilian Cocada -

Happy February, amigos! Can you believe it's already the second month of the New Year? Not only is today the first day of the month, it's also the first Monday which means it's time once again for The Secret Recipe Club. Yay! My assignment this month is Bewitching Kitchen, written by Sally who aside from being a talented food blogger is also an awesome biochemist. Sally has been sharing her love of food on her blog since 2009 and has an impressive catalogue of recipes to choose from like Feta Cheese Zucchini Loaf, Roast Chicken w/ Clementines, and Cremini Mushroom Meatloaf.  Sally was born and raised in Sao Paolo, Brazil and also shares traditional Brazilian recipes which were what really drew me in. Her Coxinha de Galinha (chicken fritters), Pao de Queijo, and Brigadeiros are all on my "to make" list.

I chose Cocada de Forno, described by Sally as a traditional Brazilian delicacy, because I love coconut desserts and I was curious to see if it was anything like Mexican cocada (a traditional Mexican candy). My hubby couldn't believe this wasn't Mexican cocada as the flavor, texture, and consistency are very similar. The major difference between the two is that Mexican cocada doesn't call for butter or flour and sometimes has a touch of cinnamon. This Cocada de Forno was a HUGE hit in my cocina!  My family and in-laws could not stop eating this straight from the pan

Cocada de Forno (Baked Coconut) -

Cocada de Forno
(Recipe from Bewitching Kitchen & The Brazilian Kitchen Cookbook)

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/3 cup coconut milk
  • 1/3 cup sweetened condensed milk
  • 1 tablespoon rum (optional)
  • 1-1/2 cups shredded coconut (unsweetened)
  • 2 tablespoons all-purpose flour 

Preheat oven to 350°F. Lightly grease a 9-inch baking pan with cooking spray. Cream butter and sugar with an electric mixer on medium speed until smooth and creamy. Add in the eggs, one at a time, scraping the sides of the bowl after each addition. Add the coconut milk, sweetened condensed milk, and rum beating for about a minute until well combined. Stir in the shredded coconut and all-purpose flour. Pour batter into prepared baking pan.

Bake Cocada de Forno at 350°F for 25 to 30 minutes until lightly golden brown and the center has set. Remove from oven and let cool in pan for 10 minutes; cut into squares. Enjoy!

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