Name: Baked Coconut (Cocada de Forno)
Yield: Makes 4 to 6 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, at room temperature; 1/2 cup sugar; 3 whole eggs; 1/3 cup coconut milk; 1/3 cup sweetened condensed milk; 1 tablespoon Malibu rum; 1 1/2 cups unsweetened grated coconut; 2 tablespoons all-purpose flour, sifted; 1 24-ounce baking dish

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Photo by Ben Fink

One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It is so delicious that I had to experiment with it back in my American kitchen. I have to admit I am very happy with the final result and I think you will be, too. This is an unpretentious and easy dessert to assemble. You can prepare everything in advance and just bake it on the day of serving.

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