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Jul 8, 2019

Cocada de Forno - Brazilian Baked Coconut

Cocada de Forno, Baked Coconut, is a traditional sweet Brazilian dessert made with shredded coconut.

Cocada de Forno - Brazilian Baked Coconut #coconut #cocadadeforno #bakedcoconut

Baked coconut, or Cocada de Forno, is an easy dessert to make, and it's so delicious. You can make the batter in advance and keep it in the refrigerator until you are ready to bake. The flavor reminds me of coconut macaroons (the kind with two O's).

Baked coconut is delicious served warm with a dollop of lemon sorbet (although I think it might go nicely with my chocolate coconut macadamia nut ice cream).

Leticia Moreinos Schwartz features it in her book, The Brazilian Kitchen, after trying it at Chef Luiza Trajano's elegant São Paolo restaurant, Brasil a Gosto.

Cocada de Forno - Brazilian Baked Coconut squares with lemon sorbet

Shopping List for Brazilian Baked Coconut

The ingredient list for baked coconut is pretty simple. All you need is:
  • Unsweetened coconut
  • Sweetened condensed milk
  • Sugar
  • Eggs
  • Coconut milk
  • Rum (I used dark rum, but if you want to get all coconut-y, you can use Malibu rum)
  • 2 tablespoons of sifted flour
How do you sift 2 tablespoons of flour? With a tiny sieve!

small batch flour sifting

Gadgets you might need to make baked coconut:

To mix the ingredients, you can use big whisk, a hand mixer, or a stand mixer. I used my favorite shiny red KitchenAid Pro 7

You will also need an 8 inch square pan for baking the bars. 

Brazilian Baked Coconut squares

Note: While the Cocada de Forno baked, it puffed radically up one side of the pan, as well as in the middle later. I'm not sure it's necessary, because the puffy parts may have collapsed later, but I used a rubber spatula to gently tame the errant sections mid bake.

The original recipe calls for baking the coconut for just 20 minutes and serving it while it's still soft. I baked it a little bit longer so that I could cut it into soft bars.

Brazilian Baked Coconut squares on plates

This baked coconut is so good. When I cut it into squares, I sliced off little tiny slices for "tasting purposes," and pretty much couldn't resist slicing off even more slivers.

This month, the Baking Bloggers are baking desserts from central and south America. To do a little research, I turned to my friend Sally's blog, Bewitching Kitchen.

First, Sally is the most brilliant baker I know. Her cakes... Her breads...  Her macarons... She nails them all. Second, she has a whole section in her recipe index devoted to Brazilian recipes. Third, Sally was born and raised in São Paulo! I'm pretty sure she is a completely credible resource for authentic Brazilian desserts.

Did I mention that she is a biochemist? Yeah, that too. Plus, she is sooooo funny!

Be sure to check out Sally's write up of this recipe.

Brazilian Baked Coconut squares with lemon sorbet

Baking Bloggers

Central and South American Desserts

Cocada de Forno - Brazilian Baked Coconut

This Brazilian Baked Coconut is wonderful served warm with a scoop of lemon sorbet. Assemble the batter in advance and bake it just before serving for a delicious sweet treat. 

Cocada de Forno - Brazilian Baked Coconut

Yield: 9 servings
Cocada de Forno, Baked Coconut, is a traditional sweet Brazilian dessert made with shredded coconut.


  • 1/2 cup room temperature salted butter
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/3 cup coconut milk
  • 1/3 cup sweetened condensed milk
  • 1 tablespoon rum
  • 1 1/2 cups unsweetened coconut
  • 2 tablespoons all purpose flour, sifted


How to cook Cocada de Forno - Brazilian Baked Coconut

  1. Heat your oven to 350 degrees F.
  2. Spray an 8 inch square cake pan with spray oil and line it with parchment paper, with some of the parchment hanging over the sides of the pan.  
  3. In the bowl of a stand mixer add the butter and sugar and mix with the paddle attachment at medium speed for about 5 minutes, until light and creamy.
  4. Add the eggs, one at a time, mixing thoroughly with each addition. 
  5. Beat in the coconut milk, condensed milk, and rum. 
  6. Mix in the coconut until just incorporated. 
  7. Fold in the sifted flour with a rubber spatula and spread the mixture into the prepared pan. At this point, you can refrigerate for up to 2 days. 
  8. Bake for 30 minutes. 
  9. Remove the pan from the oven and let it rest for 10 minutes. 
  10. Serve with a scoop of lemon sorbet for the perfect São Paulo experience. 
coconut, cocada de forno, baked coconut
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Would you like to comment?

  1. Delicious Coconut squares Karen, my mother used to make this with fresh coconut!

  2. That looks like a tasty treat!

  3. I've never had the baked version of cocada - only the cook and chill version - this baked version must have been so delicious!

  4. OMG! How did I miss seeing this until now? UN-FOR-GI-VA-BLE (my syllable separation probably sucks big time, my apologies)

    you are too kind, too sweet, too awesome! thank you!!!! I have a great friend (also Brazilian-born, although she is from Rio) - who emigrated to the UK. She is totally addicted to this cocada de forno and makes it all the time

    it is really very tasty...

    1. Your syllable separation is just fine! I thank you for letting me dip into your treasure trove of Brazilian recipes! And yes, it was so good! My colleagues loved these. I too baked them longer like you. I just wish the sorbet didn't look like a soft boiled egg in the photo!


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