How to Make Cake with Chocolate Coconut Slice
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!
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.
- Then add the warm water and mix again.
- Add the sifted all-purpose flour and stir.
- When homogeneous, add the baking powder and mix gently.
- 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.
- Bake in a preheated oven at 392°F (200°C) for approximately 45 minutes or until a toothpick comes out clean.
Filling
- Place all the ingredients in a pan and mix.
- Bring to medium heat, stirring constantly. Once it boils, cook for 9-10 minutes.
- Turn off the heat and divide into 2 bowls.
- Cover with plastic wrap in contact and let it cool to room temperature.
Sauce and Topping
- To make the chocolate sauce, take 2 tablespoons of the topping condensed milk and mix with warm water.
- 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.
- 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.
- Add half of the filling.
- Place another slice of dough.
- Drizzle with more syrup.
- Add the remaining filling.
- 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
- 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)
- 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
- 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).
5 days if stored under refrigeration (refrigerator),
90 days if stored under freezing (freezer).