This week I bring you another suggestion for Valentine’s day – a coconut and chocolate cake that is to die for.
This cake is super moist and rich in flavor, so it’s become my favorite chocolate cake. The coffee brings out the cocoa taste, so I recommend using strong coffee. I’ve been using this recipe for many other cakes, such as my chocolate brigadeiro cake.
The whole cake has some form of coconut, so it is ideal for fans of this tropical fruit. A great surprise to share with your loved ones.
Coconut Deluxe Cake
with brigadeiro filling and coconut whipped cream
Ingredients
Chocolate Cake
- 250 ml milk
- 2 tbsp lemon juice
- 120 ml vegetable oil
- 2 eggs
- 200 g all-purpose flour
- 180 g white sugar
- 100 g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp table salt
Coconut Brigadeiro Filling
- 395 g condensed milk (1 can)
- 400 ml coconut milk
- 1 tsp cornstarch
- 1 tbsp unsalted butter
Coconut Syrup
- 50 ml coconut milk
- 50 ml milk
- 1 tbsp white sugar
Coconut Whipped Cream
- 400 ml heavy cream
- 3 tbsp white sugar
- 50 ml coconut milk
- 150 g coconut flakes
Instructions
Chocolate Cake
- Preheat the oven to 180 º C.
- Add the lemon juice to the milk and mix. Set aside for about 10 minutes.
- In a bowl, whisk the milk, eggs, and olive oil together.
- In a separate bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Slowly add the mixture of dry ingredients to the wet ones, mixing until well incorporated.
- Finally, pour in the hot coffee, folding it into the mix carefully with a spatula. The cake batter should be a bit liquid, so don't be alarmed as this is normal consistency.
- Pour the mix into a heart-shaped cake pan, previously greased.
- Bake for about 40 minutes, or until a skewer inserted in the center of the cake comes out dry. Let it cool down a little and remove the cake from the pan to the serving plate.
Coconut Brigadeiro Filling
- In a pan, mix all the ingredients with the hand whisker, ensuring the mixture is smooth.
- Bring over medium heat and stir with a spatula. Once the brigadeiro starts detaching from the bottom of the pan, remove it from the heat.
- Transfer the filling to a bowl and cover it with cling wrap. Let it cool down completely.
Coconut Syrup
- Mix all the ingredients in a glass. Store in the fridge.
Coconut Whipped Cream
- In the mixer, beat the cream until soft peaks, slowly adding the sugar.
- With the mixer still on, add the coconut milk, one spoonful at a time. Be careful not to overmix and stop as soon as you reach stiff peaks.
Decorating
- Slice the cake in half with a knife.
- With a skewer, make holes across the whole surface of the first cake layer. Spread the coconut syrup over it with a brush.
- Cover the cake with the brigadeiro filling, smoothening it over.
- Place the second cake layer on top. Make holes with the skewer and spread the syrup over it, just like before.
- Cover the entire surface of the cake with coconut whipped cream. Decorate with the coconut flakes.
