Bolo de Coco Cremoso Gelado – Um Clássico Refrescante
A delicious and refreshing coconut cake, perfect for hot days, with a creamy coconut filling and a crunchy topping.
Ingredients
Dry ingredients
- 1.5 cups farinha de trigo
- 1 cup açúcar
- 0.5 cup manteiga em ponto pomada
- 3 large eggs ovos grandes
- 1 cup leite de coco
- 1 teaspoon essência de baunilha
- 1 tablespoon fermento em pó
- 1 pinch sal sal
Filling and topping
- 2 cans leite condensado
- 2 cans leite evaporado ou integral
- 1 cup creme de leite fresco
- Coco ralado a gosto coco ralado
Instructions
- Preheat oven to 350°F (180°C). Mix dry ingredients: flour, sugar, baking powder, and salt. Add butter, eggs, coconut milk, and vanilla; mix well. Pour into greased pan and bake for 45 minutes. Let cool.
- Prepare the coconut cream: combine condensed milk, evaporated milk, and cream. Mix until smooth. Refrigerate if needed.
- Assemble the cake: cut the cooled cake in half, spread the coconut cream, and top with shredded coconut. Freeze for 30 minutes before serving.
Notes
For best results, use fresh coconut and high-quality ingredients.