Iced Tapioca Cake
Introduction
If you’ve been searching for a dessert that’s both refreshing and indulgent, look no further than Iced Tapioca Cake (Bolo de Tapioca Gelado). This Brazilian-inspired treat is a harmonious blend of creamy coconut, rich condensed milk, and the unique, chewy texture of tapioca pearls. Unlike traditional cakes that rely solely on flour, this dessert uses granulated tapioca to create a subtly sweet, melt-in-your-mouth experience that will delight anyone with a sweet tooth. Perfect for hot days, family gatherings, or as a show-stopping addition to your dessert table, the Iced Tapioca Cake (Bolo de Tapioca Gelado) is as versatile as it is delicious.
In this article, we will guide you through everything you need to know to create this tropical delight—from why this recipe works, to the ingredients, step-by-step instructions, tips for perfect results, serving suggestions, and timing. By the end, you’ll have mastered a dessert that not only tastes heavenly but also looks impressive enough to share with friends and family.
Why This Recipe Works
The success of the Iced Tapioca Cake (Bolo de Tapioca Gelado) lies in the perfect balance of texture and flavor. Here’s why this recipe works every time:
Tapioca Granules for Texture: Unlike flour-based cakes, tapioca pearls absorb liquid and create a unique, chewy texture that sets this dessert apart. When soaked in milk, they become soft and tender without becoming mushy.
Combination of Milks: The use of hot milk, coconut milk, sweetened condensed milk, and powdered milk creates a rich, creamy base that is both flavorful and luscious. This blend ensures the cake is moist and holds its shape when chilled.
Chilling for Perfect Consistency: Refrigerating the cake allows the tapioca to fully absorb the liquids, resulting in a firm yet tender structure. This makes it ideal for slicing and serving without losing its creamy texture.
Simple Decoration: A light drizzle of sweetened condensed milk and a sprinkle of shredded coconut not only enhances the flavor but also adds visual appeal, making it as beautiful as it is delicious.
By understanding the science behind the ingredients, you’ll see why the Iced Tapioca Cake (Bolo de Tapioca Gelado) is both foolproof and crowd-pleasing.
What You’ll Need for This Recipe
Creating the perfect Iced Tapioca Cake (Bolo de Tapioca Gelado) requires a handful of simple ingredients, most of which are pantry staples. Here’s what you’ll need:
Ingredients:
350 g granulated tapioca – provides the signature chewy texture.
800 g hot milk – softens the tapioca and creates a creamy base.
1 can sweetened condensed milk (395 g) – adds sweetness and richness.
200 g coconut milk – delivers a tropical flavor.
60 g powdered milk – enhances creaminess and structure.
50 g shredded coconut – adds flavor and texture.
A little oil – for greasing the pan.
For Decoration:
Extra sweetened condensed milk – for drizzling.
Shredded coconut – for a finishing touch.
Having all your ingredients measured and ready ensures the process goes smoothly, resulting in a perfectly textured cake.
How to Make Iced Tapioca Cake (Bolo de Tapioca Gelado)
Follow these simple steps to make your Iced Tapioca Cake (Bolo de Tapioca Gelado) flawless every time:
Step 1: Prepare the Tapioca Mixture
Start by placing the granulated tapioca in a large mixing bowl. Tapioca is the base of this cake, so it’s important to handle it gently to ensure even absorption of the liquids.
Step 2: Pour the Hot Milk
Gradually pour hot milk over the tapioca, stirring quickly to combine. The heat helps soften the granules immediately, starting the thickening process that gives the cake its chewy texture.
Step 3: Add the Remaining Wet Ingredients
Next, add the sweetened condensed milk, coconut milk, and powdered milk. Mix thoroughly until the mixture is smooth and uniform. This step is crucial for creating a creamy, rich base that will set beautifully once chilled.
Step 4: Incorporate Shredded Coconut
Fold in the shredded coconut evenly. This not only enhances the flavor but also adds a subtle, chewy texture that complements the tapioca.
Step 5: Let the Mixture Rest
Allow the mixture to sit for a few minutes. This resting period gives the tapioca time to absorb the liquid, slightly thickening the mixture in preparation for molding.
Step 6: Grease the Mold
Lightly grease a bundt pan or any mold with a little oil. Proper greasing ensures easy unmolding without damaging the cake’s texture or shape.
Step 7: Pour the Mixture into the Mold
Transfer the tapioca mixture into the prepared mold, spreading it evenly. Tap the mold gently to release any trapped air bubbles, ensuring a smooth surface.
Step 8: Refrigerate
Cover the mold and refrigerate for at least 4 hours, or overnight for best results. Chilling solidifies the cake, allowing the tapioca to fully absorb the milk mixture and develop a creamy, firm consistency.
Step 9: Unmold the Cake
Once chilled, carefully unmold the cake onto a serving plate. The Iced Tapioca Cake (Bolo de Tapioca Gelado) should hold its shape beautifully, ready for decoration.
Step 10: Decorate
Finish by drizzling extra sweetened condensed milk over the top and sprinkling with shredded coconut. The decoration adds flavor, texture, and visual appeal, making your cake irresistible.
Tips & Tricks for Recipe Success
Here are some expert tips to make sure your Iced Tapioca Cake (Bolo de Tapioca Gelado) turns out perfect every time:
Use Hot Milk: Hot milk helps soften tapioca quickly and prevents lumps, giving your cake a smoother texture.
Don’t Rush the Resting Stage: Allowing the mixture to sit before refrigerating ensures the tapioca absorbs the liquids fully.
Grease the Mold Generously: Even a small amount of oil prevents sticking and ensures easy unmolding.
Chill Overnight: While 4 hours is sufficient, chilling overnight intensifies flavors and improves texture.
Even Spreading: Tap the mold gently after pouring to avoid air pockets and create a smooth, even cake surface.
Optional Flavor Variations: For a twist, add a few drops of vanilla or almond extract, or mix in small pieces of fruit like mango or pineapple.
Coconut Garnish: Toasting the shredded coconut slightly before sprinkling on top adds a subtle crunch and deeper flavor.
By following these tips, your Iced Tapioca Cake (Bolo de Tapioca Gelado) will impress both in taste and presentation.
How to Serve Iced Tapioca Cake (Bolo de Tapioca Gelado)
Serving the Iced Tapioca Cake (Bolo de Tapioca Gelado) is simple and elegant:
Slice the cake with a sharp knife for clean edges.
Serve chilled for the perfect creamy, chewy texture.
Add a small drizzle of sweetened condensed milk on each slice to enhance sweetness.
This cake pairs wonderfully with a cup of coffee, iced tea, or a tropical fruit punch, making it ideal for dessert tables or casual gatherings.
Serving Suggestions
To make your presentation extra special:
Place slices on a decorative plate and sprinkle extra shredded coconut on top.
Pair with fresh berries or tropical fruits for added color and flavor contrast.
Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
For a festive touch, add edible flowers or mint leaves as garnish.
These serving suggestions ensure that the Iced Tapioca Cake (Bolo de Tapioca Gelado) is not just delicious but also visually stunning.
Timing
Timing is key for the perfect Iced Tapioca Cake (Bolo de Tapioca Gelado):
Preparation Time: 15–20 minutes to mix ingredients and pour into the mold.
Resting Time Before Refrigeration: 5 minutes for tapioca to absorb liquids.
Chilling Time: Minimum 4 hours; overnight is recommended for best results.
Total Time: Approximately 4 hours 25 minutes to overnight.
Planning ahead ensures that the cake is fully set and ready to impress your guests.
Conclusion
The Iced Tapioca Cake (Bolo de Tapioca Gelado) is a delightful dessert that balances creamy richness with a unique, chewy texture. Perfect for summer, family gatherings, or anytime you want a special treat, this recipe is simple to make yet impressively delicious. By understanding why this recipe works, gathering the right ingredients, following step-by-step instructions, and using the tips for success, you’ll create a cake that is as visually stunning as it is flavorful.
Remember, chilling is crucial for perfect consistency, and a light drizzle of sweetened condensed milk with a sprinkle of shredded coconut elevates the presentation. Whether served alone, with ice cream, or alongside fresh tropical fruits, the Iced Tapioca Cake (Bolo de Tapioca Gelado) promises a delightful experience for everyone.
Make this Brazilian-inspired dessert your next culinary adventure and enjoy a tropical, creamy treat that’s sure to become a favorite.