Chocolate Cake with Coconut (Prestige Bolus)2018-08-13
- Yield: 10
- Servings: 10
- Prep Time: 20m
- Cook Time: 40m
- Ready In: 60m
Average Member Rating
(4.6 / 5)
123 People rated this recipe
Chocolate Cake with Coconut (Bolo Prestigio)
Chocolate Coconut Cake in Brazil we call it (Bolo Prestigio), I don't know exactly the origin of this recipe, but the prestige cake is probably inspired by prestige chocolate mixed with coconut and milk chocolate.
This recipe reminds me very much of my childhood and on Sunday afternoon my mother went to clean the kitchen and made this recipe.
Either way, this recipe is a delight and I find it hard for anyone to have ever tried it.
I really like! I especially hope you like this recipe.
This recipe if you want you can do it even without the filling, it is good all the same. I highly recommend you do it for birthday parties too, it's a show.
Condensed milk if you want you can do it at home here on the site I put a recipe in the mail.
In this recipe you can vary the butter with margarine and vice versa I also tried with oil there seeds it is good the same.
- - CAKE -
- 150 g of margarine or melted butter
- 160 g of sugar
- 4 eggs (egg white and separate yolks)
- 180 g of flour
- 50 g of cocoa
- 1 Sachet of Yeast Powder
- 100 ml of milk
- - TO MOISTURE -
- 100 ml of milk
- 1 spoonful of sugar
- - FOR FILLING and COVERING -
- 790g of Condensed Milk 2 Cans
- 200 g of Milk Cream
- 60 g of Grated Coco
- 1 yolk without membrane (not mandatory)
- 3 spoons of cocoa powder
- MIXTURE -
Preheat the oven to 180 ° C.
Beat the Margherita (or the butter) with the sugar and the egg yolks until a homogeneous cream is obtained.
Sift the dry ingredients onto the newly created cream, alternating with the milk.
Beat the egg whites and mix gently.
Transfer the dough to a round shape if possible (24 cm in diameter x 7 cm in height) greased and floured.
Cook for about 40 minutes, (To find out if it's ready Stick with a toothpick, if it comes out dry then it's ready)
- STUFFED -
Pour the contents of the cream and condensed milk into a medium saucepan and bring to a boil, after which put on low heat and stir continuously, until the mixture begins to detach from the bottom (3 to 5 minutes after boiling. ).
Reserve half in a container for topping and keep the other half in the pan to make the filling.
Pour the grated coconut and half a cup of water (80g) into the pan with the reserved cream. Add the yolk and cook over low heat, stirring constantly, until thickened (about 5 minutes).
- CAKE COVER -
To the other reserved half, add the cocoa powder, and mix well until it becomes homogeneous
- ASSEMBLY -
Cut the cake in half (I recommend using the Thread for sewing), remove the top and moisten both sides with milk and sugar. Spread the filling evenly on the bottom with the help of a spatula. Close the cake and spread the chocolate coating on it. And it's ready ...