Traditional Brazilian Prestige Chocolate Coconut Cake
Ingredients
Cake base
- 3 eggs
- 1/2 cup oil
- 1 cup milk
- 1 cup sugar
- 1 cup cocoa powder
- 2 cups all-purpose flour
- 1 tbsp baking powder
- shredded coconut to taste
Syrup
- 1 (200ml) bottle coconut milk
- 1 cup milk
- 3 tbsp sugar
Filling
- 1 (14 oz) can sweetened condensed milk
- 1 tbsp margarine
- 100g shredded coconut
Frosting
- 3 tbsp margarine
- 8 tbsp sugar
- 2 tbsp cocoa powder
- 2 cups milk
Preparation
Cake base
Blend eggs, oil, and milk in a blender for 3 minutes and set aside
In a bowl, mix sugar, flour, baking powder, cocoa powder, and shredded coconut to taste
Pour over the blender mixture and stir until the batter is consistent
Pour the batter into a greased baking pan and bake in a preheated medium oven for 30 minutes or until a fork inserted comes out clean
Let cool, cut in half, and set aside
Syrup
In a bowl, mix coconut milk, milk, and sugar and pour over the cut cake layers to moisten
Filling
In a saucepan, cook sweetened condensed milk, margarine, and shredded coconut over medium heat until it pulls away from the bottom, then use to fill the cake
Cover with the other cake layer, make a few holes with a fork, and pour more syrup
Frosting
Cook margarine, sugar, cocoa powder, and milk over medium heat until thickened, then spread over the cake
Refrigerate for about 45 minutes
Tips
You can also make a chocolate fudge frosting for an even tastier cake
