Easy Brazilian Prestige Coconut Chocolate Cake
Ingredients
Filling
- 1 can sweetened condensed milk
- 1 box heavy cream
- 100 grams shredded coconut
Cake batter
- 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
Chocolate topping
- 1 can sweetened condensed milk
- 1 tablespoon margarine or butter
- 3 tablespoons cocoa powder
- 1/2 box heavy cream
Preparation
Filling
Combine sweetened condensed milk, heavy cream, and shredded coconut in a saucepan
Cook over medium heat, stirring constantly, until thickened and pulling away from the pan bottom
Remove from heat and set aside to cool
Cake batter
Beat eggs and vegetable oil by hand for about 2 minutes using a whisk
Add sugar, milk, flour, and baking powder, and mix until well combined
Pour the batter into a greased and floured tube pan (22cm diameter, 8cm height)
Using two spoons, drop spoonfuls of the filling into the batter
Bake in a preheated oven at 200 degrees Celsius for about 40 minutes, or until a toothpick inserted comes out clean
Chocolate topping
Combine margarine, sweetened condensed milk, and cocoa powder in a saucepan
Cook over medium heat, stirring constantly, until thickened
Remove from heat, stir in heavy cream until well incorporated
Assembly
Invert the cake onto a serving plate once it is lukewarm and has pulled away from the pan sides
Pour the chocolate topping over the cake
Optionally, sprinkle with sprinkles or shredded coconut
Tips
Baking time may vary depending on the oven
