PRESTIGE CAKE
INGREDIENTS FOR THE SPONGE
4 eggs
1 cup sugar
1 cup wheat flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
INGREDIENTS FOR THE TOPPING AND FILLING
1 cup whipping cream
1 cup condensed milk
1 cup shredded coconut
1/2 cup coconut milk
1/4 cup sugar
1 teaspoon vanilla extract
POUND CAKE PREPARATION
Preheat oven to 180°C (350°F). Grease and flour a cake pan.
In a large bowl, beat the eggs with the sugar until smooth and foamy.
In another bowl, mix the flour, baking powder, and cocoa powder.
Add the dry ingredients to the egg mixture, alternating with the milk and oil, beginning and ending with the dry ingredients. Mix until just combined.
Add the vanilla extract and mix well.
Pour the mixture into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
PREPARING THE TOPPING AND FILLING
In a large bowl, beat the whipping cream until soft peaks form.
Add the condensed milk, shredded coconut, coconut milk, sugar, and vanilla extract. Mix until well combined.
ASSEMBLING THE CAKE
Once the cake is completely cooled, cut it in half to create two layers.
Spread a layer of the coconut mixture over the first cake layer.
Place the second cake layer on top and cover the entire cake with the remaining coconut mixture.
Refrigerate and Serve:
Refrigerate the cake for at least 2 hours to allow the flavors to blend and the topping to set.
#lovealletherecipes
#recipes
#dessert