Homemade Prestige Cake
Ingredients:
For the cupcake:
4 huevos
1 cup of sugar
1 cup of wheat flour
1 teaspoon of baking powder
1/2 cup of milk
1/2 cup vegetable oil
1 teaspoon of vanilla extract
1/2 cup cocoa powder (no sugar)
For the filling and coverage:
1 cup of whipping cream
1 cup of condensed milk
1 cup grated coconut
1/2 cup of coconut milk
1/4 cup of sugar
1 teaspoon of vanilla extract
Prepare the Cake:
Preheat the oven to 180°C (350°F). Grease and flour a cake mold.
In a large bowl, beat eggs with sugar until the mixture is soft and bubbly.
In another bowl, mix flour, baking powder and cocoa powder.
Add the dry ingredients to the egg mixture, alternating with milk and oil, starting and ending with the dry ingredients. Mix until just combined.
Add vanilla extract and mix well.
Pour the mixture into the prepared mold and bake during
25-30 minutes, or until a stick inserted in the center comes out clean.
Let the cake cool in the mold for 10 minutes, then dismantle and let cool completely in a lattice.
Prepare the Stuffing and Covering:
In a large bowl, beat the whipping cream until smooth peaks form.
Incorporate condensed milk, grated coconut, coconut milk, sugar and vanilla extract. Mix until it’s well combined.
Assemble the Cake:
Once the sponge cake is completely cooled, cut it in half to create two layers.
Spread a layer of the coconut mixture over the first layer of the cake.
Place the second cake layer on top and cover the entire cake with the rest of the coconut mixture.
Refrigerate and Serve:
Refrigerate the cake for at least 2 hours so that the flavors mix and the topping settles.
Serve it cold and enjoy this delicious cake.
