- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1650 kcal
Quick summary
“Prestígio cake is one of Brazil's most beloved filled cakes, combining fluffy chocolate sponge, moist coconut and condensed milk filling, and creamy chocolate ganache. It is the perfect dessert for birthdays and festive gatherings.”
What you need to know
- The classic chocolate batter beaten with eggs and oil retains ideal softness to receive the syrup and the dense coconut filling.
- The spoonable Beijinho cooked in the pan with condensed milk brings creamy moisture to the center layer of the pie.
- The semi-sweet ganache topping with heavy cream balances the sweetness of the filling and provides a mirror finish.
Ingredients
Main
- 3 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 cup milk
- 2 cups all-purpose flour
- 1 cup chocolate drink powder
- 1 tablespoon baking powder
- 1 cup of shredded coconut
- 1 can sweetened condensed milk
- 200g of chopped bittersweet chocolate
- 1/2 cup of cream
Instructions
Principal
- In the mixer, beat the eggs with the sugar until a whitish cream forms.
- Add the oil and milk, beating well.
- Sift the flour, chocolate powder, and baking powder and mix gently into the batter.
- Pour the batter into the greased pan.
- Bake for approximately 35 minutes or until golden.
- Meanwhile, prepare the filling, mixing the shredded coconut with the condensed milk in a saucepan, take to the heat until creamy.
- After the cake has cooled, cut it in half and fill with the coconut mixture.
- Melt the semi-sweet chocolate in a double boiler and mix the heavy cream to make the topping.
- Spread the topping over the cake and finish with more shredded coconut.
- Let it rest for a few minutes before serving.
Chef's tips
- Moisten the halves of the cut dough with a few tablespoons of cold milk before spreading the filling for greater juiciness.
- Cook the coconut filling only until the point of soft spoon brigadeiro, turning off before it releases from the bottom of the pan.
- Leave the assembled cake in the refrigerator for at least 2 hours before slicing so that the layers set perfectly.
Variations
- Moisten the dough layers with a thin syrup of coconut milk and sugar to intensify the cake's tropical notes.
- Add dark chocolate shavings over the ganache along with the shredded coconut for a sophisticated look.
- Assemble the cake in the format of cake in a glass or in individual pots to sell or serve on candy tables.
Substitutions
- The chocolate drink powder in the batter can be replaced by 50% cocoa powder, reducing two tablespoons of sugar.
- The bittersweet chocolate in the topping can be replaced with milk chocolate or premium 70% cocoa chocolate.
- Whole cow's milk can be substituted with skim milk or diluted coconut milk in the same amount.
How to store
Always keep the prestígio cake in a closed container in the refrigerator for up to 5 days. Keep refrigerated due to the condensed milk and fresh heavy cream filling in the ganache, removing 15 minutes before serving.
Can it be frozen?
You can freeze the already filled and covered cake in slices well sealed in plastic film for up to 2 months. Thaw in the refrigerator for 12 hours to maintain the integrity of the ganache and the moisture of the coconut filling.
What to serve with
It pairs wonderfully with pure unsweetened espresso, strong filtered coffee, or a cup of English black tea. A garnish of fresh strawberries on the side of the plate breaks the sweetness of the filled layers.
Frequently asked questions
How to cut the cake in half without breaking the dough?
Wait for the Carrot Cake to cool completely, mark the side with a serrated knife, and pass a clean string or dental floss through, pulling the ends.
What is the ideal point for the coconut filling in the pan?
Cook until boiling and slightly thickened, maintaining a thick porridge texture that drips off the spoon, as it firms up when cooling.
Can I use fresh grated coconut in the filling?
Yes, fresh grated coconut makes the beijinho even moister and tastier; consume within 3 days due to natural moisture.
How do I keep the ganache from getting hard in the fridge?
The ratio of 200g of chocolate to half a cup of heavy cream ensures a creamy and velvety ganache even when refrigerated.
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