Coconut Cake with Beijinho and Coconut Milk Syrup
Ingredients:
For the Coconut Cake:
2 cups of wheat flour
1 cup of refined sugar
1/2 cup of grated coconut (fresh or dehydrated)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 large eggs
1/2 cup of coconut milk
1/2 cup of vegetable oil
1 teaspoon of vanilla essence
1 cup of whole milk
For the Beijinho (Filling):
1 can of condensed milk
100g of grated coconut (fresh or dehydrated)
1 tablespoon of butter
Chocolate sprinkles for decoration (optional)
For the Coconut Milk Syrup:
1/2 cup of coconut milk
2 tablespoons of sugar
1 tablespoon of butter
Method Preparation:
Preheat the oven to 180ºC and grease a medium-sized pan with butter and flour.
Prepare the cake batter: In a bowl, mix the flour, shredded coconut, baking powder, baking soda and salt. In another bowl, beat the eggs with the sugar until creamy. Add the coconut milk, whole milk, oil and vanilla essence, and stir until well combined. Mix the dry ingredients into the liquid mixture until you get a smooth batter.
Bake the cake for 30-35 minutes, or until a toothpick comes out clean when inserted in the center. Let it cool a little.
Prepare the beijinho: In a pan, add the condensed milk, shredded coconut and butter. Cook over low heat, stirring constantly, until the mixture starts to come away from the bottom of the pan. When it reaches brigadeiro consistency (thicker), remove from the heat and let it cool.
Prepare the coconut milk syrup: In a small pan, add the coconut milk, sugar and butter. Cook over low heat until the syrup thickens slightly and becomes creamy.
Assembly: Cut the cake in half and fill with the beijinho. Drizzle the cake with the coconut milk syrup and decorate with more grated coconut or chocolate sprinkles.
