Cake with Chocolate Coconut Slice
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How to Make Cake with Chocolate Coconut Slice

Natália Palmegiano – Cook’n Enjoy
For those who love slice cake, today I bring a suggestion in the chocolate and coconut flavor, incredibly delicious and beautiful. Let's learn how to make it!
5 from 1 review
Prep Time 3 hours 30 minutes
Cook Time 40 minutes
Total Time 4 hours 10 minutes
Course Cakes, Make and Sell, Sweets and Desserts
Cuisine Brazilian
Servings 10 slices
Calories 631 kcal
Print Recipe

Equipment

  • Stove
  • Oven

Ingredients
 

Dough

  • 3 units of Egg
  • 1 cup of Sugar 6.35 oz (180g)
  • 1 cup of Cocoa Powder 3.17 oz (90 g)
  • 1/4 cup fl oz of Oil 2.03 fl oz (60 mL)
  • 1/2 cup of Warm Water 4.06 fl oz (120 mL)
  • 1 and 1/12 cup of All-Purpose Flour 6.35 oz (180 g)
  • 2 tsp of Baking Powder 0.35 oz (10 g)

Filling

  • 20.64 oz of Sweetened Condensed Milk (585 g)
  • 10.58 fl oz of Heavy Cream 10.58 fl oz (300 g)
  • 3.53 oz of Coconut shredded (100 g)

Sauce and Topping

  • 6.88 oz of Sweetened Condensed Milk (195 g)
  • 1/2 cup of Water 4.06 fl oz (120 mL)
  • 4 tbsp of Chocolate Powder 1.41 oz (40 g)
  • 5.29 fl oz of Heavy Cream (100 g)
  • Coconut shredded to taste

Instructions
 

Dough

  • In a bowl, combine the eggs, sifted sugar and chocolate powder, and oil. Mix well.
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  • Then add the warm water and mix again.
  • Add the sifted all-purpose flour and stir.
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  • When homogeneous, add the baking powder and mix gently.
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  • Pour into a rectangular pan measuring 8.7in x 3.9in x 3.5 in (22cmx10cmx9cm) in height. Line the bottom with parchment paper, and do not need to grease or flour the sides.
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  • Bake in a preheated oven at 392°F (200°C) for approximately 45 minutes or until a toothpick comes out clean.
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Filling

  • Place all the ingredients in a pan and mix.
  • Bring to medium heat, stirring constantly. Once it boils, cook for 9-10 minutes.
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  • Turn off the heat and divide into 2 bowls.
  • Cover with plastic wrap in contact and let it cool to room temperature.
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Sauce and Topping

  • To make the chocolate sauce, take 2 tablespoons of the topping condensed milk and mix with warm water.
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  • To make the topping, put the remaining condensed milk in the pan with the heavy cream and mix.
  • Add sifted chocolate powder and mix well until dissolved.
  • Bring to medium heat, stirring constantly.
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  • Once it starts boiling, cook for 2 minutes.
  • Turn off the heat and pour into a small bowl.
  • Cover with plastic wrap in contact and let it cool to room temperature.

Assembly

  • Take the pan that baked the cake and line it with a food-grade plastic bag.
  • Place a layer of dough on the bottom; it's important that it's the smoothest.
  • Drizzle with chocolate sauce.
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  • Add half of the filling.
  • Place another slice of dough.
  • Drizzle with more syrup.
  • Add the remaining filling.
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  • Place the last layer of dough.
  • Drizzle with the remaining chocolate sauce
  • Now add all the topping and shredded coconut.
  • Cover and refrigerate for at least 3 hours
  • Unmold the cake by pulling the plastic bag
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  • Lay it on its side on a sheet of parchment paper

Packaging

  • I used cellophane paper it comes in the size of 33.46 inches x 39.37 inches (85cmx100cm) cut to the size of 11.02 inches x 9.84 inches (28cmx25cm)
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  • Take a spatula and fold the cellophane paper; this will make it much easier
  • Cut the cake into about 0.78 inch (2 cm )slices and place on the cellophane paper
  • It is always very important to wash the knife in each cut
  • Fold the cellophane paper over the cake and gently run your fingers over it to make it stick
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  • Seal with tape. Close the edges like a present, and also use tape

Notes

Tips:
For slice cake packaging, there is also a slightly plastic-coated cardboard sheet to place this type of cake, which makes it even more protected, just like small boxes. Look for it in confectionery stores or online.
Shelf Life
5 days if stored under refrigeration (refrigerator),
90 days if stored under freezing (freezer).
Keyword cake, coconut, prestige, slice cake