Coconut Deluxe Cake
with brigadeiro filling and coconut whipped cream
Ingredientes
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
Preparação
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.