Brazilian Frozen Coconut Chocolate Cake
Ingredients
Cake
- 3 eggs
- 1/2 cup oil
- 2 cups sweetened cocoa powder
- 2 cups all-purpose flour
- 1 cup milk
- 1 teaspoon baking soda
- 1 tablespoon baking powder
Filling
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can heavy cream
- 2 (100-gram) packages unsweetened coconut flakes
Topping
- 1 (14-ounce) can sweetened condensed milk
- 2 (12-ounce) cans heavy cream
- 4 tablespoons milk chocolate (35% cocoa)
Preparation
Cake
Blend eggs and milk in a blender until combined
Add oil, cocoa powder, and flour; blend just until mixed
Fold in baking powder and baking soda until just combined
Pour batter into a greased and floured 40x24 cm baking pan
Bake in a preheated oven for 35 minutes
Filling
Combine sweetened condensed milk, heavy cream, and coconut flakes in a saucepan
Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the bottom of the pan
Topping
Combine sweetened condensed milk, heavy cream, and milk chocolate in a saucepan
Cook over medium heat, stirring constantly, until thickened to a soft consistency
Alternatively, microwave the mixture in 3-minute intervals, stirring between each, until thickened (about 9 minutes total)
Assembly
Let the baked cake cool completely
Cut the cake in half horizontally
Moisten the bottom layer with milk
Spread the warm filling over the bottom layer
Place the top layer and moisten with milk
Spread the topping over the top layer
Refrigerate for at least 4 hours
Tips
This cake is easy to make and absolutely delicious
