PRESTÍGIO CAKE – CHOCOLATE + COCONUT
TRUE LOVE Fluffy cocoa cake with a creamy coconut layer that transports you to paradise with every bite… It’s even better when it’s cold!
Ingredients:
For the cake:
4 eggs
1 cup sugar
1 cup wheat flour
1 teaspoon baking powder
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla
½ cup unsweetened cocoa powder
For the filling and frosting:
1 cup fresh cream
1 cup condensed milk
1 cup shredded coconut
½ cup coconut milk
¼ cup sugar
1 teaspoon vanilla extract
Irresistible step-by-step instructions:
1 Cake: Beat the eggs and sugar until foamy. Add the flour, cocoa and baking powder, alternating with the milk and oil. Add the vanilla at the end.
2 Bake at 180°C for 25 to 30 minutes. Let cool completely.
3 Filling and Topping: Whip the cream until soft peaks form and mix with the condensed milk, grated coconut, coconut milk, sugar and vanilla.
4 Assembling the cake: Cut the sponge cake into two layers. Fill with the coconut mixture and cover the entire cake with the remaining coconut.
5 Refrigerate for at least 2 hours… and get ready to be delighted!
