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Budín de Coco

Budín de Coco is a popular Latin American coconut-flavored cake similar to a pound cake.

It is made with shredded coconut, milk, eggs, sugar, and other ingredients, resulting in a moist, dense, and slightly spongy texture.

Prep Time
16 mins
Cook Time
1 hr
Total Time
1 hr 16 mins
Servings: 8
Calories: 618 kcal
Course: Dessert
Cuisine: South American

Ingredients

  • 226 g all-purpose flour
  • 100 g unsweetened or sweetened coconut flakes
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 197 g granulated sugar
  • ¾ cup Coco Lopez or coco real cream of coconut
  • 4 large eggs , room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 12 tablespoons (1½ sticks) unsalted butter, melted and slightly cooled

Instructions

    Cup of Yum
  1. Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a large bowl, whisk together the flour, coconut flakes, and baking powder.
  2. In a food processor or blender, combine the sugar, cream of coconut, salt, eggs, vanilla extract, and coconut extract. Process until smooth, about 10 seconds. With the machine running, slowly pour in the melted butter in a steady stream, about 30 seconds. Transfer the mixture to a large bowl.
  3. Add one-third of the flour mixture over the wet ingredients and gently whisk until just combined (a few streaks of flour should remain). Repeat twice more with the remaining flour mixture, whisking until most lumps are gone—be careful not to overmix.
  4. Pour the batter into the prepared pan and smooth the top. Wipe off any excess batter from the sides of the pan and gently tap the pan on the counter to settle the batter. Bake for 50 to 60 minutes, rotating the pan halfway through, until a wooden skewer inserted into the center comes out with a few crumbs attached.
  5. Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Flip the cake right side up and let it cool completely, about 2 hours, before serving.

Notes

  • Storage: Keep Budín de Coco in an airtight container at room temperature for up to three days.
  • Storage: Keep Budín de Coco in an airtight container at room temperature for up to three days.
  • Make Ahead: This cake can be baked a day in advance. Let it cool completely before storing it to maintain its texture and flavor.
  • Make Ahead: This cake can be baked a day in advance. Let it cool completely before storing it to maintain its texture and flavor.
  • Freezing: Wrap the cake tightly in plastic wrap, then in aluminum foil, and store it in an airtight container or freezer bag.
  • Freezing: Wrap the cake tightly in plastic wrap, then in aluminum foil, and store it in an airtight container or freezer bag.
  • It can be frozen for up to 1 month. To serve, thaw at room temperature or warm slightly in the oven.
  • It can be frozen for up to 1 month. To serve, thaw at room temperature or warm slightly in the oven.