Brazilian Prestige Coconut Chocolate Cake
Ingredients
Cake
- 4 eggs
- 3 cups sugar (using 200 ml cup measure)
- 300 ml milk
- 2 tablespoons margarine
- 1/2 cup oil
- 4 cups all-purpose flour
- 1/2 cup cocoa powder or chocolate powder
- 1 tablespoon baking powder
Filling
- 2 cans sweetened condensed milk
- 1 package shredded coconut
- 1 box heavy cream
Topping
- 400 g dark chocolate, melted
- 1 box heavy cream
Preparation
Cake
Sift the flour and baking powder into a bowl
Blend the eggs, sugar, milk, margarine, and oil in a blender for 4 minutes
Mix the blended mixture with the flour and baking powder until well combined
Grease a cake pan and dust with cocoa powder instead of flour for better appearance when unmolding
Pour the batter into the prepared pan
Bake in a preheated oven at 180Β°C (356Β°F) for about 30 minutes, or until a toothpick inserted comes out clean
Filling
Combine sweetened condensed milk, shredded coconut, and heavy cream in a saucepan
Cook over medium heat, stirring constantly, until thickened to a soft candy consistency
Let the filling cool completely
Assembly
Split the cooled cake horizontally into two layers
Soak each cake layer with cold guaranΓ‘ soda
Spread the cooled filling over the bottom layer
Place the top layer over the filling
Refrigerate the assembled cake overnight
Topping
Melt the dark chocolate
Gradually stir in the heavy cream until smooth
Pour the topping over the chilled cake
