Cocostar Cake with Coconut and Chocolate
Ingredients
Sponge cake
- 4 eggs
- 1 cup milk
- 1 cup sugar (215 g)
- 2 cups flour (300 g)
- 1 baking powder
- 1 vanilla
- 4 tablespoons cocoa
Syrup
- 1 cup milk
Filling
- 400 ml milk
- 300 g coconut (approximately 4 cups)
- 2 packets whipped cream topping
- 2 tablespoons powdered sugar
Ganache
- 1 packet cream (200 ml)
- 150 g milk chocolate
- 50 g dark chocolate
Preparation
Whisk eggs and sugar thoroughly for the sponge cake.
Sift and add milk and other ingredients, then pour into a parchment-lined 30x40 cm mold.
Tap the mold on the counter to remove air and bake in a preheated oven at 170 degrees for 25 minutes.
After cooling, turn the cake upside down, place it back in the mold, and pour 1 cup of cold milk over it.
For the filling, whip milk and whipped cream topping in a bowl until well combined.
Once thickened, add coconut and powdered sugar, and mix well.
Spread the filling evenly on the cake.
Prepare the chocolate ganache by heating cream until hot but not boiling.
Add chocolates and stir until melted.
Let the ganache sit for about 15 minutes, then pour it over the cake.
Tips
Allow the cake to rest for at least 3-4 hours, preferably overnight, for best results.
