No Bake Chocolate Coconut Cake
In the mixer place the eggs and sugar, beat it all together until it combines and the mixture reaches a light color, add the oil, beat very well again. With the mixer on, gradually add the milk, beat and set aside.In a bowl, add the flour, the chocolate powder and the baking powder, mix and gradually add this mixture to the mixer, beat well.Grease a baking tin with butter and flour, pour the batter in it and bake in a preheated oven at 180°C (356°F) for 45 minutes (do the toothpick test).In a pan, put the condensed milk, the coconut milk, the butter, the coconut flakes and turn the heat on medium power, mix nonstop until it thickens.Cut the cake in half horizontally, moist it with some milk, add the filling and spread it out evenly, cover it with the other half of the cake, moist the top with some milk and condensed milk.Cover the cake with a plastic bag and let it chill in the fridge for at least 4 hours.Chop the milk chocolate and microwave it in 30-second intervals until melted, add the table cream and mix well until it a ganache is formed.Add the ganache over the cake and spread evenly.
Ingredientes
- 3 Eggs
- 1 ½ Cups of Refined Sugar
- 250ml of Milk
- ¾ Cup of Oil
- 2 Cups of Wheat Flour
- 1 Cup of Chocolate Powder 50% Cocoa
- 1 Tablespoon of Baking Powder
Filling
- 2 Packs of Condensed Milk
- 2 Tablespoons of Butter or Margarine
- 100g of Coconut Flakes
- 1 Bottle of Coconut Milk
Topping
- 200g of Milk Chocolate
- 1 Pack of Table Cream
Modo de Fazer
In the mixer place the eggs and sugar, beat it all together until it combines and the mixture reaches a light color, add the oil, beat very well again. With the mixer on, gradually add the milk, beat and set aside.
In a bowl, add the flour, the chocolate powder and the baking powder, mix and gradually add this mixture to the mixer, beat well.
Grease a baking tin with butter and flour, pour the batter in it and bake in a preheated oven at 180°C (356°F) for 45 minutes (do the toothpick test).
In a pan, put the condensed milk, the coconut milk, the butter, the coconut flakes and turn the heat on medium power, mix nonstop until it thickens.
Cut the cake in half horizontally, moist it with some milk, add the filling and spread it out evenly, cover it with the other half of the cake, moist the top with some milk and condensed milk.
Cover the cake with a plastic bag and let it chill in the fridge for at least 4 hours.
Chop the milk chocolate and microwave it in 30-second intervals until melted, add the table cream and mix well until it a ganache is formed.
Add the ganache over the cake and spread evenly.
