There’s something truly magical about a refreshing dessert that can transport you to a tropical paradise, and that’s exactly what my Bolo de Coco Cremoso Gelado does! This creamy coconut cake is not only a delightful treat but also a fantastic way to impress your family and friends. If you’re looking for a dessert that pairs perfectly with quick family dinners or even a light summer meal, you’ve come to the right place. Plus, it’s an easy recipe that fits right in with my collection of easy pasta recipes and 30-minute meals for those busy weeknights!

Why You’ll Love This Recipe

• It’s incredibly creamy and refreshing, perfect for warm days.
• Simple ingredients that you probably already have at home.
• Can be made ahead of time, making it a great option for entertaining.
• Versatile enough to serve at any occasion, from casual family dinners to festive gatherings.
• Pairs beautifully with a variety of meals, including creamy garlic pasta for a delightful dinner.

Ingredients

To make this delicious Bolo de Coco Cremoso Gelado, you will need the following ingredients:

• 2 cups of shredded coconut (unsweetened for a more authentic taste)
• 1 can (14 oz) of sweetened condensed milk
• 1 can (13.5 oz) of coconut milk
• 1 cup of heavy cream
• 1 cup of sugar
• 1 tablespoon of vanilla extract
• 1 cup of crushed graham crackers (for the crust)
• 1/2 cup of melted butter

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the fun part—making this delightful cake!

1. Prepare the Crust: In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan to form a crust.
2. Make the Coconut Mixture: In a large bowl, whisk together the sweetened condensed milk, coconut milk, and vanilla extract until smooth. Stir in the shredded coconut.
3. Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the coconut mixture until fully combined.
4. Assemble the Cake: Pour the coconut mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
5. Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
6. Serve: Once set, carefully remove the sides of the springform pan. Slice and serve chilled. Enjoy!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Bolo de Coco Cremoso Gelado turns out perfectly:

• For an extra coconut flavor, toast some of the shredded coconut before adding it to the mixture.
• Feel free to add a layer of fresh fruit, like mango or pineapple, on top for a tropical twist.
• If you want to make this dessert even more decadent, drizzle some chocolate sauce over the top before serving.
• Make sure to let the cake chill long enough; this helps it set properly and enhances the flavors.

How to Serve

This creamy coconut cake is perfect for any occasion! Here are some serving suggestions:

• Pair it with a cup of coffee or tea for a delightful afternoon treat.
• Serve it as a refreshing dessert after a hearty meal, like creamy garlic pasta or grilled chicken.
• Top with whipped cream and a sprinkle of toasted coconut for an elegant presentation.
• For a fun twist, serve it alongside a scoop of vanilla ice cream.

Make Ahead and Storage

This Bolo de Coco Cremoso Gelado is a fantastic make-ahead dessert! Here’s how to store it:

• Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• You can also freeze the cake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil.
• Thaw in the refrigerator overnight before serving if frozen.

So there you have it! A delicious, creamy coconut cake that’s perfect for any occasion. I hope you enjoy making and sharing this delightful dessert as much as I do. It’s a wonderful addition to your collection of weeknight dinner ideas and a sweet way to end any meal. Happy baking!

Print Pin

Bolo de Coco Cremoso Gelado – Um Clássico Refrescante

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 350

A delicious and refreshing coconut cake, perfect for hot days, with a creamy coconut filling and a crunchy topping.

Ingredients

Dry ingredients

• 1.5 cups farinha de trigo
• 1 cup açúcar
• 0.5 cup manteiga em ponto pomada
• 3 large eggs ovos grandes
• 1 cup leite de coco
• 1 teaspoon essência de baunilha
• 1 tablespoon fermento em pó
• 1 pinch sal sal

Filling and topping

• 2 cans leite condensado
• 2 cans leite evaporado ou integral
• 1 cup creme de leite fresco
• Coco ralado a gosto coco ralado

Instructions 

• Preheat oven to 350°F (180°C). Mix dry ingredients: flour, sugar, baking powder, and salt. Add butter, eggs, coconut milk, and vanilla; mix well. Pour into greased pan and bake for 45 minutes. Let cool.
• Prepare the coconut cream: combine condensed milk, evaporated milk, and cream. Mix until smooth. Refrigerate if needed.
• Assemble the cake: cut the cooled cake in half, spread the coconut cream, and top with shredded coconut. Freeze for 30 minutes before serving.

Notes

For best results, use fresh coconut and high-quality ingredients.

Calories: 350kcal

Cost: $15

Course: Dessert

Cuisine: Brazilian

Keyword: coconut