facebook-icon  linkedin-icon  google-plus-cynthia-presser  pinterest-icon  youtube-icon  stumbleupon-icon  email-icon

Coconut Frapê Cake (Bolo Frapê da Tia Dorian)

Share

bolo-frape-foodgawker-1

Fall has just started and, although it barely feels like fall in Florida, our brains have that shift of mood and we begin to crave comfort foods. This is the season to get cozy with family and friends, and everything remind us of that feeling of togetherness. It is so nice!

I learned to love fall once I moved to the US, since in Brazil we don’t truly have all the four seasons. For me, fall sometimes makes me miss my family in Brazil even more. It also makes me crave the sensations and flavors that I experienced with them growing up.

As most people already know, baking using rising ingredients is not my favorite, but yes, I do open exceptions for tried and true recipes by family, and also for things that I simply can’t find around me. This cake is a big-time exception, and one so very worth getting my Kitchen Aid out.

My dearest Aunt Dorian makes this chilled coconut cake recipe for as long as I can remember. In Brazil, we call it Bolo Frapê, and I translated to Coconut Frapê Cake. It’s moist, light, and a dream-come-true for coconut lovers. Served chilled, this cake also gets a slightly orange flavor that comes from fresh squeezed orange juice (don’t you dare using store-bought OJ) that is mixed to the batter. 

Getting a precise recipe wasn’t an easy task. My Aunt simply doesn’t measure the ingredients anymore… It’s like if the recipe almost creates itself from her hands. And it is always perfectly consistent and amazing. Also, I had one more obstacle: my mother was in charge of getting the recipe for me since my aunt is not savvy at all with computers (not that my mom is much better with computers either). Anyway, when I got their version (in Portuguese of course) I had to deal with a baking project that had very poor directions. Oh! My favorite thing in the world!!! Well, after asking my mom for clarification in pretty much every step and measurement, I was just like “Whatever! I am craving this and I am going to give it a try”. Surprisingly, it came out perfect at the very first time. I guess the baking gods were watching for me that day!

This is a fairly easy cake recipe that can be whipped up pretty fast – just allow time to chill for a few hours before serving. I made it to a friend’s birthday celebration and it was a big hit!

Also, I think that chilled cakes might not be necessarily the kind of comfort food people crave during fall here in the US. But for me, being from Brazil, it screams comfort – especially when living in Florida where the weather is in the upper 70’s almost throughout the whole season. This is my personal way to do fall. I hope you enjoy it!

bolo-frape-foodgawker-7

Coconut Frapê Cake (Bolo Frapê da Tia Dorian)

Serves 10 to 12

Ingredients:

  • 5 eggs, separated and at room temperature
  • 2 ½ cups sugar
  • 3 medium oranges
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 can (1 ¾ cups) unsweetened coconut milk
  • 1 ¾ cups whole milk
  • ½ cup unsweetened shredded coconut flakes

Directions:

Preheat oven to 350 degrees F.

Place egg yolks and 2 cups of sugar into the bowl of a standing mixer. Using the flat beater attachment, beat at medium-high temperature for about 10 minutes, or until the mixture doubles its volume and it looks creamy and light in color.

In the meantime, juice the oranges and strain.

With the mixer on, slowly add the strained orange juice into the batter.

In a medium bowl, shift flour and baking powder.

Reduce standing mixer speed to medium and slowly add flour and baking powder mix into batter – scrape sides of bowl as needed. Remain beating for about 10 minutes, then set aside.

To a clean bowl, add 3 egg whites. Using the wire whip attachment, beat the egg whites at high speed, until stiff peaks form – about 4 to 5 minutes.

Add ¼ of the egg whites to the batter and mix it well. Add the remaining egg whites into the batter, and gently fold using a spatula. Avoid overmixing, so just fold until batter looks smooth with the air bubbles still visible.

Spray a 14x11 cake pan with butter or vegetable oil. Pour the batter into the cake pan and transfer to oven. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.

Mix the coconut milk, whole milk, and ¼ cup sugar in a medium container. While cake is still hot, poke small holes all over the surface using a fork or a skewer. Pour coconut milk mix onto cake and cover with foil. Refrigerate for one hour.

Place the remaining 2 egg whites into a clean bowl of a standing mixer. Using the wire whip attachment, beat at high speed until stiff peaks form – about 4 to 5 minutes. Reduce the speed to medium and slowly add ¼ cup of sugar, until incorporated.

Spread egg white icing on cake and top with coconut flakes. Refrigerate for at least 6 hours before serving. Serve chilled.

bolo-frape-foodgawker-6

Directions with Pictures:

Preheat oven to 350 degrees F.

Place egg yolks and 2 cups of sugar into the bowl of a standing mixer. Using the flat beater attachment, beat at medium-high temperature for about 10 minutes, or until the mixture doubles its volume and it looks creamy and light in color. 

bolo-frape-batter

In the meantime, juice the oranges and strain. 

bolo-frape-juice

With the mixer on, slowly add the strained orange juice into the batter.

In a medium bowl, shift flour and baking powder. 

Reduce standing mixer speed to medium and slowly add flour and baking powder mix into batter – scrape sides of bowl as needed. Remain beating for about 10 minutes, then set aside.

bolo-frape-batter-2

To a clean bowl, add 3 egg whites. Using the wire whip attachment, beat the egg whites at high speed, until stiff peaks form – about 4 to 5 minutes.

bolo-frape-egg-whites

Add ¼ of the egg whites to the batter and mix it well.

bolo-frape-whites-into-batter

bolo-frape-batter-mixed

Add the remaining egg whites into the batter, and gently fold using a spatula. Avoid overmixing, so just fold until batter looks smooth with the air bubbles still visible. 

bolo-frape-batter-with-all-whites

bolo-frape-batter-with-all-whites-folded

Spray a 14x11 cake pan with butter or vegetable oil. Pour the batter into the cake pan and transfer to oven.

bolo-frape-ready-to-oven

Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.

Mix the coconut milk, whole milk, and ¼ cup sugar in a medium container. While cake is still hot, poke small holes all over the surface using a fork or a skewer.

bolo-frape-baked

Pour coconut milk mix onto cake and cover with foil. Refrigerate for one hour.

bolo-frape-filling

Place the remaining 2 egg whites into a clean bowl of a standing mixer. Using the wire whip attachment, beat at high speed until stiff peaks form – about 4 to 5 minutes. Reduce the speed to medium and slowly add ¼ cup of sugar, until incorporated. 

Spread egg white icing on cake and top with coconut flakes. Refrigerate for at least 6 hours before serving. Serve chilled.

bolo-frape-pinterest


Share this post