Oh today we have a really yummy one! How about this fluffy little coconut cake to try at home! This is one of those cakes that just makes you smile when you bite into it…. ohhhh soooo super soft, packed with coconut flavor, and crowned with a silky chocolate ganache that takes it to another level. This wonderful moist cake combines the best of coconut and chocolate, a match made in heaven that creates an amazing texture and flavor combination you won’t be able to resist (its a trap!) ;D
The secret here is all that shredded coconut mixed into a simple milk type cake base, which creates this incredible fluffy texture while adding that fantastic coconut taste throughout. And then, just when you think it couldn’t get any better, you cover it with a smooth chocolate ganache that melts into every bite. It’s ridiculously good and oooh so simple to bake and trust me everyone will be asking for the recipe! So lets check it out!
Brazilian Style Fluffy Coconut Cake with Chocolate Ganache Frosting
How about a fluffy coconuty cake with a rich chocolate ganache frosting, does this sound good? Tell me... Heheheheh
Ingredients
- Flour – 150g
- Sugar – 180g
- Milk – 240ml
- Butter – 100g
- Butter – For Greasing
- Eggs – 3 (L)
- Coconut – 200g (Dried, Grated)
- Baking Powder – 1 Teaspoon
- Salt – A Pinch
- Cooking Chocolate – 100g
- Cream – 100g
- Sprinkles – To Taste
Directions
- Start by separating the eggs and whisking the egg whites in a bowl, then set aside.
- In another bowl, combine the egg yolks, softened butter, and sugar and whisk well until creamy.
- Then add the milk and flour gradually, whisking well until smooth.
- Finally, add the grated coconut and a pinch of salt and mix well, followed by the whisked stiff egg whites, folding them in gently.
- Preheat the oven to 180ºC (350°F) and line the bottom of a round cake pan with parchment paper. Grease well with butter, pour in the batter, and bake for about 35 minutes until golden brown and cooked through (insert a toothpick into the center, if it comes out clean, the cake is ready). Remove from the oven and let cool.
- While the cake is cooling, melt the chocolate in a double boiler with the cream (a double boiler consists of a large pot with hot water to which you add a bowl or another pot inside which you will melt the ingredients), when creamy, remove from the heat.
- Remove the cake from the pan. If it is still hot, you will have to wait until it cools. When it is cool, add the chocolate ganache on top or on the sides, as you like, and sprinkle some sprinkles on top. That’s it! Bon appétit! ;D
Make sure your cake is completely cool before adding the ganache, otherwise it’ll just melt and slide right off. Patience is key here!
Use unsweetened shredded coconut for the best flavour balance, sweetened coconut can make the cake too sugary, especially with that chocolate ganache on top.
Ovens vary, so start checking around the 30-minute mark. The cake should be golden on top and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
If you don’t have a double boiler setup, you can carefully melt the chocolate and cream in the microwave in 20-second intervals, stoping and stirring between each one.
If your ganache seems too thick, add a tiny bit more cream. If it’s too thin, let it cool for a few minutes, it’ll thicken as it sits.
This cake keeps well covered at room temperature for 2-3 days, or refrigerated for up to 5 days.
This recipe for Brazilian Style Fluffy Coconut Cake with Chocolate Ganache Frosting was originally created on BakeAfter.com. Esta receita de Bolo de Coco Coberto de Chocolate foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 385 calories; 25.4 g fat; 35.7 g carbohydrates; 5.6 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
