Bolo prestígio (Brazilian chocolate coconut cake)

    (12)
    1 hour 20 min

    Delicious Brazilian chocolate coconut cake recipe with a decadent coconut cream filling and chocolate icing. Prestigious, indeed!


    13 people made this

    Ingredients
    Serves: 15 

    • For the cake
    • 250g butter or margarine
    • 600g caster sugar
    • 4 eggs
    • 130g unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 500g self raising flour
    • 250ml milk
    • For the filling
    • 1 (397g) tin sweetened condensed milk
    • 1 fresh coconut, halved, husk removed, and grated
    • 200ml coconut milk
    • 1 tablespoon butter
    • 2 egg yolks
    • For the icing
    • 200 g single cream
    • 4 tablespoons unsweetened cocoa powder
    • 1 tablespoon butter
    • 125g icing sugar, to taste
    • 25g milk chocolate (optional)

    Method
    Prep:40min  ›  Cook:40min  ›  Ready in:1hr20min 

      Cake:

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 25cm square cake tins.
    2. In an electric mixer, beat 250g butter and sugar until fluffy and pale. Still beating, add eggs (one by one), cocoa powder and vanilla. When mixture is smooth, add flour alternating with milk, continuing to beat.
    3. Divide mixture into the two prepared tins and bake in preheated oven for about 30 minutes. The cake is done when a skewer inserted in the centre should come out clean). Remove from oven and cool.
    4. Filling:

    5. In a medium saucepan heat condensed milk, coconut, coconut milk, butter and egg yolks over medium heat. Stir until thickened, but still pourable. Spread filling over one of the cakes, top with the other cake.
    6. Icing:

    7. In a saucepan heat the cream, cocoa, butter, icing sugar and milk chocolate (if using) over medium heat, stirring until thickened. Let cool slightly and pour over the cake. Let set before serving

    Desiccated coconut:

    If you like, you can use desiccated coconut rather than fresh and rehydrate it before using: Combine 2 parts coconut and 1 part water (by volume) or equal parts by weight. Put the coconut and water in a small bowl and mix lightly with a fork so that all of the coconut becomes moistened. Compact the mixture with the back of a spoon, cover and let stand until the water is fully absorbed, which takes about 30 minutes).

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