Brazilian coconut baked custard cake

Brazilian coconut baked custard cake

Quindão

By
From
South American Grill
Serves
12
Photographer
Bonnie Savage

This rich bright yellow dessert has a sweet silky egg custard with a slightly chewy coconut base. Its high egg content of eighteen egg yolks reflects Brazil’s Portuguese influence and with the addition of coconut, it’s African too. It is a perfect dessert for entertaining as it can be prepared a day in advance.

Ingredients

Quantity Ingredient
18 large egg yolks
1 1/2 cups caster sugar, plus extra for dusting
1 1/2 cups shredded coconut
40g butter, melted, plus extra for greasing

Method

  1. Preheat the oven to 190°C. Lightly grease a 22 cm ring cake tin with the extra melted butter and dust the pan with the extra sugar.
  2. Whisk the egg yolks and sugar together in a medium-sized bowl. Add the coconut, melted butter and 1 cup water and stir to combine. Pour into the prepared cake tin.
  3. Place the tin in a deep baking tray. Set aside for 10 minutes, to allow the coconut to oat to the surface — this will be the base.
  4. Pour enough hot water into the baking tray to come halfway up the side of the tin. Bake in the oven for 50–60 minutes, or until the custard has set and the coconut top is golden brown.
  5. Remove the tray from the oven. Carefully remove the tin and set aside for 20 minutes to cool slightly, then refrigerate until completely cool.
  6. To serve, run a knife around the edge of the cake and use your fingertips to gently pull the cake away from the edge of the tin — this will release the seal so you can invert it onto a serving plate.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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