PrestΓgio Moist Coconut Chocolate Cake
Ingredients
- 4 eggs
- 1/2 cup vegetable oil (120ml)
- 1 cup milk (240ml)
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 cups all-purpose flour
- 1 tablespoon baking powder
Coconut filling
- 2 (395g) cans sweetened condensed milk
- 100g heavy cream
- 100g shredded coconut (flakes)
- 1 tablespoon margarine
Chocolate topping
- 1 (395g) can sweetened condensed milk
- 1 tablespoon margarine
- 3 tablespoons cocoa powder
Syrup
- 300ml milk
- 1 tablespoon sweetened condensed milk or sugar
Preparation
Cake batter
Blend eggs, milk, sugar, oil, and cocoa powder in a blender for 1 minute. (Used 50% cocoa.)
Pour the mixture into a bowl and add sifted all-purpose flour, mixing gently until incorporated.
Add baking powder and mix gently.
Pour the batter into a greased and cocoa powder-dusted medium pan.
Bake in a preheated oven at 180Β°C for about 40 minutes.
Coconut filling
Combine margarine, sweetened condensed milk, and shredded coconut in a saucepan. Stir until the mixture pulls away from the bottom of the pan.
Add half of the heavy cream, mix well, and set aside.
Chocolate topping
Combine sweetened condensed milk, margarine, and cocoa powder in a saucepan.
Stir constantly until the mixture pulls away from the bottom of the pan.
Remove from heat and add the remaining heavy cream, mix well, and set aside.
Syrup
Mix milk and sweetened condensed milk or sugar well.
Assembly
Once the cake is completely cooled, cut it in half, moisten with half of the syrup, and pour the entire coconut filling.
Place the other half of the cake on top, moisten with the remaining syrup, and pour the chocolate topping.
Refrigerate for at least 4 hours or overnight.
