Brazilian Chocolate Coconut Sponge Cake
Ingredients
- 5 eggs
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder (50% cocoa)
- 1 cup hot milk
- 1 tablespoon baking powder
Filling
- 1 1/2 tablespoons butter
- 1 can sweetened condensed milk
- 1 medium package shredded coconut
Preparation
Beat whole eggs with sugar until volume increases
Dissolve chocolate in hot milk and, without stopping the beating, add to the beaten eggs and sugar. Beat for another 3 minutes
With a spatula, add the sifted flour and baking powder gradually
Line the bottom of the pan with parchment paper. Do not grease the sides of the pan so the cake adheres and rises evenly
Bake at 180 degrees
To unmold, just run a knife and it comes out perfectly
Cut in half and fill
Filling
Melt butter in a pan. Add sweetened condensed milk and wait until it heats a bit
Add shredded coconut and stir well to avoid lumps. Cook on medium heat
Keep stirring until it starts to pull away from the pan
