Rosca de Coco — coconut ring cake
Rosca de coco is a Spanish-Latin American coconut ring cake — a soft sponge baked in a ring (rosca) mould with desiccated coconut both inside and atop. It is often eaten at Christmas or Epiphany; the ring shape is a religious symbol of eternity.
i. Origin & history
Rosca de coco bridges Spanish and Latin American baking traditions, with versions across Spain, Mexico, Argentina and the Caribbean.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 200 g unsalted butter, soft
- 250 g caster sugar
- 4 eggs
- Zest of 1 lemon
- 1 tsp vanilla
- 300 g plain flour
- 2 tsp baking powder
- Pinch salt
- 150 g desiccated coconut
- 250 ml coconut milk
- 100 g icing sugar + 1 tbsp coconut milk (glaze)
- 30 g desiccated coconut, toasted
iii. Method
- Heat oven to 170 °C. Grease a 25 cm ring mould generously.
- Cream butter and sugar; beat in eggs, zest, vanilla.
- Fold in flour, baking powder, salt and 150 g coconut alternately with coconut milk.
- Pour into ring mould. Bake 40-50 min until risen and golden. Cool 15 min; turn out.
- Mix icing sugar with coconut milk to a thin glaze; drizzle. Sprinkle toasted coconut.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Modern rosca de coco uses coconut cream. Rosca de Reyes is the related Three Kings cake (different recipe). Almond rosca uses almond instead of coconut.
vi. Common questions
What is rosca de coco?
Rosca de Coco is coconut ring cake, from spanish & portuguese cuisine. It is often eaten at Christmas or Epiphany; the ring shape is a religious symbol of eternity
Where is rosca de coco from?
Rosca de Coco is from the spanish & portuguese dessert tradition; the recipe and history are detailed above.
How long does rosca de coco keep?
See the storage note in the Quick facts panel: 4 days at room temperature.