Brazilian coconut and chocolate cake

Step 1

- CAKE PREPARATION -

Step 2

Shell the eggs by separating the yolks and whites. Whip the butter with the sugar then add one yolk at a time to the mixture. Sift the flour with the baking powder, cocoa and a pinch of salt and mix the mixture with the butter cream. Beat the egg whites until stiff and add them to the mixture. Pour the dough into a greased and floured springform pan and bake in a preheated oven at 190 ° for about 35 minutes: then insert a toothpick into the cake, if it comes out clean and dry you can turn off the oven, otherwise continue cooking for a few minutes.

Step 3

- PREPARING THE FILLING -

Step 4

Rehydrate the dried coconut in a large bowl with 1⁄2 dl of warm water, stirring occasionally. Then add the concentrated milk. Unmold the cake and let it cool. Then cut it in half and fill with the coconut cream.

Step 5

- PREPARATION OF THE COVER -

Step 6

Heat the cream in a saucepan, remove it from the heat before boiling, add the chopped chocolate and mix with the spatula until you obtain a soft and homogeneous cream. Let it cool and then pour it over the cake starting from the center and letting it flow naturally towards the edges. Finally, if you like, you can garnish with fresh coconut flakes.