Anyone have a Brazilian coconut cake recipe?

A work colleague brought in a cake her Brazilian Mum made - it was a delicious, moist coconut cake and was made even more gooey and delicious as after it had been taken from the oven, a tin of condensed milk had been poured over the top of the cake and allowed to soak through so it was coconutty and sticky sweet and so moorish!





I've searched the Internet for this but cannot seem to find anything even remotely similar.





Anyone out there know exactly what it was called and how to make it - and no, even the girl who brought it in hasn't a clue.





I'm in the UK so ideally UK measures although I do have those US cups if needs be!Anyone have a Brazilian coconut cake recipe?
Brazilian-Style Moist Coconut Cake








';This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!';














INGREDIENTS


3 cups all-purpose flour


1 tablespoon baking powder


3 egg whites


2 1/2 cups white sugar


3 egg yolks


1 cup orange juice





1 3/4 cups milk


1 (14 ounce) can coconut milk


1 (14 ounce) can sweetened condensed milk


1 cup flaked coconut














DIRECTIONS


1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.











2) Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed.











3) Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.











4) Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.











5) When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.Anyone have a Brazilian coconut cake recipe?
Not Sure if this is the one you are l@@king for but this one sure soundsGQQD ! Miss Essie Brazil's Three-Layer Coconut Cake


Ingredients:


For the cake


3 cups cake flour


2 teaspoons baking powder


1/4 teaspoon salt


2 sticks (8 ounces) unsalted butter, softened


2 cups sugar


4 eggs, whites and yolks separated


1 cup milk


1 cup sweetened flaked coconut


2 teaspoons vanilla extract


For the frosting


2 cups sugar


1/4 cup light corn syrup


1 cup boiling water


3 egg whites


1 teaspoon vanilla extract


2 cups unsweetened flaked coconut, for garnish


Directions:





For the cake: Preheat the oven to 350 degrees. Lightly grease and flour three 9-inch round cake pans, and line the bottoms with lightly buttered parchment paper.





Sift the flour, baking powder and salt into a large bowl. Set aside.





In the bowl of a stand mixer on medium-high speed, beat the butter and sugar for several minutes, until light and fluffy. Add the egg yolks one at time, incorporating after each addition. Reduce the speed to low and add the flour mixture, alternating with the milk and incorporating after each addition, stopping to scrape down the bowl as needed. Use a spatula to stir in the coconut and vanilla extract.





In a separate bowl on high speed, beat the egg whites for several minutes, until they form stiff peaks. In two or three additions, carefully fold the beaten egg whites into the cake batter. Divide the batter among the 3 pans and bake for 30 minutes or until a toothpick inserted into the middle of each layer comes out clean. Transfer the pans to wire racks to cool for 10 minutes, then unmold the layers onto the racks to cool completely, discarding the parchment paper liners.





For the frosting: In a large saucepan over medium heat, combine the sugar, syrup and boiling water. Cook, without stirring, until the mixture thickens somewhat and registers 242 degrees on a candy thermometer (just beyond what is called the ';soft ball'; stage; syrup dropped into a glass of cool water will form threads or a firm ball).





In a separate bowl, using a mixer fitted with a whisk attachment on medium-high speed, beat the egg whites until they form stiff peaks. Pour the hot sugar syrup into the egg whites, beating constantly to create a firm, fluffy frosting. Stop the mixer and use a spatula to add the vanilla extract, then let the frosting cool to room temperature before finishing the cake.





To assemble: Transfer one cake layer to a serving platter and use an offset spatula to cover with 1/3 of the frosting, spreading it to the edges. Sprinkle 1/3 of the coconut on top. Repeat with the second layer. Place the third layer on top and spread the remaining frosting on the top and sides of the cake. Gently press coconut into the sides of the cake, and sprinkle the remaining coconut on top.





*NOTE: Raw eggs carry a risk of salmonella bacteria. Either refrain from serving to very young, immuno-compromised or elderly people, or use pasteurized eggs. Pasteurized egg whites might not yield the volume of beaten egg white needed for this recipe.