Easy Brazilian PrestΓgio Coconut Chocolate Cake
Ingredients
Filling
- 1 can sweetened condensed milk
- 1 can heavy cream
- 100 grams shredded coconut
Cake
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon baking powder
Brigadeiro frosting
- 1 can sweetened condensed milk
- 1 tablespoon margarine or butter
- 3 tablespoons cocoa powder
- 1/2 can heavy cream
Preparation
Filling
Mix the sweetened condensed milk, heavy cream, and shredded coconut
Cook over medium heat, stirring constantly, until thickened and begins to pull away from the bottom of the pan
Set aside
Cake
In a bowl, beat the eggs and oil for about 2 minutes by hand using a whisk
Add the sugar, milk, flour, and baking powder, and mix well
Pour the batter into a greased and floured bundt pan (22 cm diameter and 8 cm height)
With the help of two spoons, place the filling into the batter
Bake in a preheated oven at 200Β°C for about 40 minutes, or until a toothpick inserted comes out clean. Baking time may vary by oven
Brigadeiro frosting
In a saucepan, mix the margarine or butter, sweetened condensed milk, and cocoa powder
Cook over medium heat, stirring constantly, until thickened
Remove from heat, add the heavy cream, and mix until well incorporated
Assembly
Once the cake is slightly warm and completely released from the pan, invert it onto a plate
Pour the brigadeiro frosting over the cake
Optionally, top with sprinkles or shredded coconut
