Have you tried a “cold cake”? This Brazilian treat is made from a fluffy sponge cake sprinkled with syrup and usually filled with brigadeiro. The name comes from its moist texture, similar to a tres leches cake, or the almond cake I shared a few weeks ago.
In this recipe I tried to bring the coconut, that is present in the recipe, together with peaches. I also decided to add a vanilla flavor to the entire creation. The result was a fresh, light, and irresistible cake!
Coconut and Peach Cake
with brigadeiro filling and vanilla whipped cream
Ingredients
Vanilla Sponge Cake
- 6 eggs
- 180 g white sugar
- 150 g all-purpose flour
- 1 tsp vanilla essence
Coconut Brigadeiro Filling
- 395 g condensed milk
- 200 ml heavy cream
- 1 tbsp cornstarch
- 2 egg yolks
- 80 g shredded coconut (optional)
Whipped Cream and Decoration
- 600 ml heavy cream
- 6 tbsp white sugar
- 3 tsp vanilla essence
- 800 g canned peaches (1 big can)
Instructions
Vanilla Sponge Cake
- Preheat the oven to 180 º C.
- In the mixer, beat the eggs, sugar and vanilla on high speed, until they triple in volume (about 5 to 10 minutes).
- Lower the speed to the lowest setting. Bit by bit, add the sifted flour. Be careful not to overbeat the mixture so that it won't lose volume.
- Distribute the batter across 3 round cake pans of about 18 cm in diameter, previously greased. Bake for about 15 to 20 minutes, or until a skewer inserted in the center of the cakes comes out clean.
- Let the cakes cool down a little, then remove them from the cake pans.
Coconut Brigadeiro Filling
- In a pan, mix all the ingredients (except the coconut) with a hander whisker.
- Heat up the mixture over medium fire, stirring the whole time, until it thickens.
- Remove from the heat and add the coconut, mixing again.
- Transfer the filling to a bowl. Cover it with cling film and let it cool down completely.
Vanilla Whipped Cream
- Slowly adding the sugar and vanilla, beat the heavy cream in the mixer to stiff peaks.
Assembling and Decorating
- Place the first cake layer on a serving plate. With a skewer, make holes all over the cake's surface. Pour part of the peaches' syrup over the cake, making it moist.
- Spread half of the brigadeiro filling, placing peach slices on it and covering them. Smoothen with a spatula.
- Repeat the previous steps for the second layer.
- Place the last cake layer and cover its entire surface with the whipped cream.
- With a pastry bag, decorate the cake with the remaining whipped cream. I chose to make rosettes all over it and top it off with more peaches.
Notes
If you are not a fan of coconut, you can choose to not include it in the recipe.
