The Venezuelan Coconut Cake, or “Pastel de Coco,” is a luscious and moist delight that epitomizes the tropical flavors of Venezuela. The cake is characterized by its tender crumb, enriched with the sweet essence of coconut milk and adorned with shredded coconut, creating a heavenly texture and taste.
To create this culinary masterpiece, one starts by preheating the oven to 350°F (175°C) and preparing a 9-inch round cake pan. The dry ingredients, consisting of flour, baking powder, and salt, are expertly whisked together and set aside. In another bowl, butter and sugar are beaten until light and fluffy, creating a creamy foundation. The addition of eggs, one at a time, followed by vanilla extract, infuses the mixture with richness and aromatic sweetness.
The marriage of dry ingredients with the wet mixture is orchestrated with precision, alternating with coconut milk to maintain a perfect balance. The incorporation of shredded coconut into the batter ensures a delightful chewiness in every bite. Once poured into the prepared pan, the batter is smoothed and baked for 35-40 minutes, achieving a golden-brown finish.
A unique characteristic of this cake is the way it absorbs sweetened condensed milk, drizzled generously while still warm, creating deep pockets of sugary bliss. This step ensures a moist, almost custardy texture, making each slice irresistible.
Allowing the cake to cool completely before serving ensures it sets properly, ready to be enjoyed at any festive occasion. The Venezuelan Coconut Cake is not just a treat but a luxurious experience, celebrating the rich flavors and baking traditions of Venezuela.
Ingredients
2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 cup coconut milk
1 cup shredded coconut
1/4 cup sweetened condensed milk
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is still warm, poke several holes in it with a skewer or fork.
11. Drizzle the sweetened condensed milk over the top, allowing it to soak into the cake.
12. Let the cake cool completely before serving.