Convection oven

Components

2 cups of freshly grated coconut (approximately 200 g from 1 coconut)
Three eggs
2 tea cups of sugar
1 tablespoon of melted butter

Ready state

Heat the oven to 180 °C (moderate temperature). Grease a shallow baking dish with butter that holds approximately 500 ml.

In a small bowl, crack one egg at a time and move it to a bigger bowl—this way, if an egg is bad, the entire recipe isn’t ruined. Add the butter and blend using a wire whisk. Gradually add the sugar, stirring thoroughly after each addition. Stir in the grated coconut using a spatula until combined.
Place the dough on the refractory and bake in the oven for approximately 40 minutes, or until it turns a deep golden color – the cocada will have a crispy exterior while remaining creamy in the center.
Take it out of the oven and allow it to cool to room temperature before serving. It can also be enjoyed chilled.

You need to stay calm and composed!

Finely grated fresh coconut enhances the flavor and creaminess of the cocada, evoking the taste of quindim. Coarsely grated coconut (including the frozen grated variety) provides a crunchy texture and a rustic appearance, but the egg and sugar mixture does not absorb the fruit’s flavor. Dry grated coconut is not recommended for this recipe, as it results in a dry and bland cocada.