Bolo Prestigio Amarelinho Yellow Cake Brazilian
Indulge in a slice of tropical bliss with **Bolo Prestígio Amarelinho**, a decadent Brazilian yellow cake that’s as vibrant as its name suggests! This show-stopping dessert combines layers of tender, buttery yellow cake with a luscious coconut filling made from sweetened condensed milk, coconut milk, and shredded coconut. Topped with a rich, glossy dark chocolate ganache, this cake strikes the perfect balance between sweetness and indulgence. With just the right hint of exotic flavor and creamy texture, it’s a dessert that will transport you straight to Brazil with every bite. Perfect for special occasions or an extravagant treat, this cake is as beautiful as it is delicious. With easy-to-follow steps and familiar pantry ingredients, it’s a must-try for coconut and chocolate lovers alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1.25 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 4 units Egg yolks
- 0.75 cup Whole milk
- 1 can (14 oz) Sweetened condensed milk
- 1 can (13.5 oz) Coconut milk
- 1 cup Shredded coconut
- 2 tablespoons Cornstarch
- 6 oz Dark chocolate
- 0.5 cup Heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the vanilla extract and egg yolks, one at a time, mixing well after each addition.
Step 4
Alternately mix the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients. Mix just until combined, making sure not to overmix.
Step 5
Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
While the cakes bake, make the coconut filling. In a medium saucepan, combine the sweetened condensed milk, coconut milk, and shredded coconut. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes. Dissolve cornstarch in 2 tablespoons of water and mix it into the filling. Cook for an additional 2 minutes. Remove from heat and allow it to cool completely.
Step 7
To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth. Allow the ganache to cool slightly to thicken.
Step 8
Once the cakes are fully cooled, place one layer on a serving plate. Spread half of the coconut filling on top. Place the second cake layer over it and spread the remaining coconut filling on top.
Step 9
Pour the cooled ganache over the top of the cake, letting it drip down the sides. Use a spatula to smooth the edges if necessary.
Step 10
Refrigerate the cake for at least 1 hour to set before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (1623.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4648.3 |
| Total Fat 213.2g | 0% |
| Saturated Fat 135.7g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 1030.9mg | 0% |
| Sodium 2814.7mg | 0% |
| Total Carbohydrate 651.7g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 592.9g | |
| Protein 66.2g | 0% |
| Vitamin D 185.5IU | 0% |
| Calcium 1609.5mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 3830.7mg | 0% |
Source of Calories