COLD COCONUT SPONGE CAKE

by

Absolutely! Here’s a rich, detailed recipe for Cold Coconut Sponge Cake (Bolo Gelado de Coco) — complete with introduction, ingredients, method, history, fun facts, and a sweet conclusion. 🥥❄🍰

🥥❄ COLD COCONUT SPONGE CAKE 🍰✨

A moist, creamy, coconut-infused delight, served chilled and made to melt in your mouth.

📜 INTRODUCTION

Cold Coconut Sponge Cake, or Bolo Gelado de Coco, is a beloved dessert in Brazil and across Latin America. It’s not just a cake — it’s a memory. Often wrapped in foil and served at birthdays, holiday gatherings, and school events, this treat delivers a refreshing chill with every soft, coconutty bite. It’s perfect for warm weather, afternoon tea, or anyone who simply adores coconut.

What sets it apart? It’s a soaked cake — drenched in a coconut-milk syrup that keeps it incredibly moist. It’s best served cold, sometimes individually wrapped in foil like a delicious secret gift.

✅ INGREDIENTS

🔸 For the Sponge Cake:

  • 4 large eggs 🥚
  • 1 cup (200g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup (240ml) milk 🥛
  • 1 tablespoon unsalted butter (for richness)

🔸 For the Coconut Milk Syrup:

  • 1 jar (200ml) coconut milk 🥥
  • 1 can (395g) sweetened condensed milk
  • 1 cup (240ml) whole milk or evaporated milk

🔸 For the Topping:

  • 1 to 1½ cups shredded coconut (fresh or desiccated)
  • Optional: whipped cream or a dusting of powdered sugar

🧁 INSTRUCTIONS

🔧 1. Prepare the Sponge Cake:

  1. Preheat your oven to 180°C (350°F). Grease and flour a 9×13 inch (23×33 cm) baking dish.
  2. In a mixing bowl, beat the eggs and sugar together for about 5 minutes, until thick and pale.
  3. Sift in the flour and baking powder. Mix gently.
  4. In a small pan, heat the milk and butter just until warm and melted.
  5. Slowly add the warm milk mixture into the batter, stirring gently to keep it fluffy.
  6. Pour into the baking dish and bake for 30–35 minutes, or until golden and a toothpick comes out clean.

🔧 2. Make the Syrup:

  1. In a bowl, mix coconut milk, condensed milk, and milk until smooth.
  2. Once the cake is out of the oven, and while it’s still warm, poke holes all over with a fork or skewer.
  3. Pour the syrup slowly and evenly over the cake, allowing it to soak through. Don’t rush — let it absorb.

🔧 3. Topping and Chill:

  1. Sprinkle generously with shredded coconut over the soaked cake.
  2. Cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  3. Serve cold, optionally cut into squares and wrapped individually in foil for the full bolo gelado experience.

🕰️ A BIT OF HISTORY

This style of cake became popular in Brazil in the 1970s and 80s, influenced by European sponge cakes and tropical ingredients. The idea of soaking cakes in syrup stems from both French tres leches styles and local traditions using coconut and condensed milk. Over time, it evolved into a celebration staple — loved by kids and adults alike.

❤️ FOR LOVERS OF COCONUT (AND LIFE!):

This cake is for you if you:
🌴 Dream of tropical islands
🧊 Like your desserts cold and creamy
🎉 Want something nostalgic yet fresh
🥥 Love coconut in all its glorious forms

Perfect for romantic picnics, cozy nights, birthday parties, or spontaneous sweet cravings.

🪄 TIPS & VARIATIONS

  • Add a splash of rum or vanilla to the syrup for a grown-up twist.
  • Use toasted coconut on top for extra texture.
  • Add a layer of pineapple jam or passionfruit curd for a tropical fusion.

🍰 CONCLUSION

Cold Coconut Sponge Cake isn’t just a dessert — it’s a hug in cake form. Soft, luscious, and impossibly moist, it captures the joy of coconut in every chilled bite. It reminds us to slow down, savor the sweetness, and maybe even wrap up a slice to gift someone special.

Would you like this formatted for a recipe card or social media post? Or want a version in Portuguese or Spanish too?

Leave a Comment