COCONUT CHOCOLATE CAKE

Versão em Português

Versión en Español

You know when that friend is in the house and the chat goes until the end of afternoon? When the visit is likable, we wanna be nice too for what that great time can repeat again and again. Is in that time I offer a cake to close the meeting. Coconut and chocolate combined always satisfies everybody. Hmmm... it's yummy! Want a piece?

1 cup butter

1 3/4 cup sugar

4 eggs separated

2 cups flour

1 1/2 cups milk

1 tsp lemon zest

1 tbsp baking powder

50 g shredded coconut

Filling

2 cups sweetened condensed milk

70 g dark chocolate

200 ml table cream

Frosting

100 g semisweet chocolate

150 ml table cream

Directions

Lightly grease a pan 26 cm springform pan. Preheat the oven to 325˚ F.

Beat together the butter and sugar until is fluffy and pale. Add the yolks one at a time, beating well after each addition. Add the flour alternately with milk. Fold in the shredded coconut and lemon zest. Beat the egg whites in soft peaks, add the baking powder and beat until almost stiff. Carefully fold in the mixture. Pour into the prepared pan and bake for about 1 hour until a toothpick inserted comes out clean.

Filling

Heat gently the chocolate and condensed milk, stirring until is smooth. Whisk in the table cream.

Frosting

Melt the chocolate in microwave or in a double boiler. Whisk in the table cream.

To Finish

With a serrated knife divide the cake in three layers. Sandwich. Frost the cake with ganache.

Cook's tip: The cake can be freeze after filled, keeping the original flavor and texture.

Serve: 12 portions.