Introduction
Discover the delightful world of baked treats with our “Baked Coconut (Cocada de Forno)” recipe. This unique twist on traditional coconut confections brings together classic ingredients and modern techniques to create a dessert that’s sure to become your new favorite.
Tips for this recipe
For the best results, ensure all butter is at room temperature before mixing. The combination of sweetened condensed milk and coconut creates a rich flavor base that benefits from even incorporation with your equipment.
Why you will love this recipe
The marriage of creamy coconut with the subtle hint of Malibu rum, and the crisp edges achieved through baking, makes “Baked Coconut (Cocada de Forno)” a standout dessert. It’s indulgent yet satisfyingly light, perfect for those craving something sweet.
Ingredients
- 8 tablespoons unsalted butter (1 stick) at room temperature
- 1/2 cup sugar
- 3 whole eggs
- 1/3 cup coconut milk
- 1/3 cup sweetened condensed milk
- 1 tablespoon Malibu rum
- 1 1/2 cups unsweetened grated coconut
- 2 tablespoons all-purpose flour, sifted
- 1 24-ounce baking dish
Adviced equipments
- Stand Mixer (Mini) – Various Speeds
- Digital Kitchen Scale
- Silicone Baking Mat
- Convection Oven
- Oxo Good Grips Peeler
- Spatula (Flexible, Silicone)
- Baker’s Ruler
- Coconut Grater (Manual or Electric)
- Mini Food Processor
- High-Speed Blender
History of the recipe
The concept of baked coconut desserts dates back centuries, with various cultures adding their unique touches. “Baked Coconut (Cocada de Forno)” blends these historical influences with a modern twist that honors the traditional flavor profile while elevating it through innovative preparation and presentation techniques.
Fun facts about this recipe
Did you know? The use of a stand mixer in baking not only speeds up the process but also ensures that ingredients are evenly mixed, resulting in a consistently delicious outcome. Our “Baked Coconut (Cocada de Forno)” recipe takes advantage of this technology for optimal texture and taste.
