Chocolate is an important and widely used ingredient in Brazilian sweets, that goes very well with coconut. This is a tasty recipe, soft, and moist. It keeps well out of the fridge.
For the batter:
• 200 g butter
• 350 g sugar
• 4 eggs
• 200 g all-purpose flour
• 100 g dry grated coconut
• 200 ml coconut milk
• 1 tablespoon baking powder
• 50 – 100 g dark chocolate sprinkles or grated dark chocolate
For the filling:
• 2 tablespoons cocoa powder
• 100 g sugar
• 1 tablespoon corn starch
• 200 ml milk
• 1 tablespoon butter
For the coating:
• dark chocolate sprinkles or dry grated coconut
• icing sugar
- Beat butter and sugar with the electric mixer until soft and creamy, then, while beating, add the eggs.
- Gently add the sifted flour and baking powder, the coconut and coconut milk.
- Finally add the dark chocolate sprinkles or the grated dark chocolate.
- Put the dough into a greased and floured (or lined with grease-proof paper) springform pan about 24 cm in diameter.
- Bake at 180° C for about 45 minutes.
- Stick a toothpick in the center of the cake, if it comes out clean the cake is ready.
- Prepare the filling: dissolve the starch, cocoa and sugar into the milk, bring to a boil and cook for 1 minute, stirring constantly. Turn off the heat and add the butter.
- Let the cake cool then turn it out onto a serving plate. Cut the cake in half horizontally. Set aside 3 tablespoons of chocolate filling and spread the remaining chocolate over the first cake layer; then put the second cake layer on top.
- Spread the remaining filling to cover the edges of the cake and sprinkle edges with chocolate sprinkles or grated coconut.
- If you like you may place a stencil on top and sift the icing sugar over the stencil to create a pattern.
Posted on: 11 November 2011