Brazil

Wheat flour

Almond Flour

grated coconut

Baking powder

unsalted butter

Baking soda

Refined sugar

Beaten eggs

Natural yogurt

Sour cream

Condensed milk

Fresh cream (topping)

Condensed milk (topping)

Milk chocolate chips (topping)

Dry shredded coconut (topping)

Coconut almond cake 🥥

Preparo do bolo

Pré aqueça o forno a 180°c, unte 3 fôrmas redondas, 17 cm de diâmetro com manteiga e farinha de trigo e reserve.

Passe para peneira a farinha,fermento e o bicarbonato de sódio e reserve.

Na batedeira, bata a manteiga ate que fique fofa, adicione o açúcar e bata ate misturar. Junte os ovos e o iogurte e miature bem.
Diminua a velocidade e adicione os ingredientes peneirados aos poucos. E por último adicione a farinha de amêndoa, o coco e dê mais uma misturada.

Tranfira a massa para as formas e nivele a massa girando as formas rapidamente sobre a mesa.

Leve ao forno pré aquecido e deixe assar por aproximadamente 30 minutos.
Espete o palito no bolo para verificar o ponto.


cake preparation

Preheat the oven to 180°c, grease 3 round tins, 17 cm in diameter with butter and wheat flour and set aside.

Pass the flour, baking powder and bicarbonate of soda to a sieve and set aside.

In the mixer, beat the butter until fluffy, add the sugar and beat until combined. Add the eggs and yogurt and mix well.
Reduce the speed and add the sifted ingredients little by little. And finally add the almond flour, coconut and mix again.

Transfer the dough to the pans and level the dough by rotating the pans quickly on the table.

Place in preheated oven and bake for approximately 30 minutes.
Insert a toothpick into the cake to check for doneness.


Preparo do Recheio

Numa tigela, junte o creme de leite fresco, o leite condensado e bata ate obter ponto de chantilly na batedeira. Depois de pronto adicione a mistura em um saco de confeitar bolo.
No prato em que irá servi, coloque uma banda do bolo e emcima adicione o recheio, repita o procedimento com as outras partes do bolo.
Depois que adicionar por dentro o chantilly, cubra toda a superfície do bolo com o restante do chantilly, se preferi use uma espátula de confeiteiro.
E por fim salpique o coco ralado por cima do bolo e estará pronto.

PS: ANTES DE SERVI O BOLO, DEIXE O BOLO NA GELADEIRA POR 30 MINUTOS, POR SE TRATAR DE BOLO COM BASE DE AMANTEIGADA CONSELHAR DEIXAR NA GELADEIRA😊❣️


Stuffing Preparation

In a bowl, add the fresh cream, the condensed milk and beat until you get whipped cream point in the mixer. Once ready, add the mixture to a pastry bag.
On the plate on which you will serve, place a band of the cake and on top add the filling, repeat the procedure with the other parts of the cake.
After adding the whipped cream inside, cover the entire surface of the cake with the rest of the whipped cream, if you prefer, use a pastry spatula.
And finally, sprinkle the grated coconut over the cake and it's ready.

PS: BEFORE SERVING THE CAKE, LEAVE THE CAKE IN THE REFRIGERATOR FOR 30 MINUTES, BECAUSE IT IS A BUTTERY BASED CAKE ADVICE LEAVE IT IN THE REFRIGERATOR 😊❣️


Saco de confeiteiro
3 fôrmas de bolo redondas 17cm
Espátula de confeiteiro

Coconut almond cake 🥥

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