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