2 cups of all-purpose flour (300 g)
2 1/2 tablespoons of baking powder
1 cup of granulated sugar (180 g)
3/4 cup of butter or margarine (180 g)
4 eggs, room temperature
1 cup of whole milk (240 g)
1 tablespoon of vanilla extract
1/2 cup of fresh shredded coconut (50 g)
2/3 cup of semisweet chocolate chips (125 g)
Recheio: 2 cans of sweetened condensed milk, 4 tablespoons of melted chocolate, and 2 tablespoons of butter
2 cups of all-purpose flour (300 g)
2 1/2 tablespoons of baking powder
1 cup of granulated sugar (180 g)
3/4 cup of butter or margarine (180 g)
4 eggs, room temperature
1 cup of whole milk (240 g)
1 tablespoon of vanilla extract
1/2 cup of fresh shredded coconut (50 g)
2/3 cup of semisweet chocolate chips (125 g)
Recheio: 2 cans of sweetened condensed milk, 4 tablespoons of melted chocolate, and 2 tablespoons of butter
Sift together flour and baking powder; set aside
Beat the butter or margarine until creamy; gradually add granulated sugar and beat well
Add eggs one at a time, beating well after each addition
Alternate adding milk and dry ingredients to the mixture, beating well after each addition
Misture well after each addition
Add shredded coconut and chocolate chips; mix until combined
Pour into a 27 x 41 cm greased and floured baking dish
Bake in a preheated moderate oven (180°C) for about 40 minutes
Let cool
For the filling: combine all ingredients over low heat, stirring until thickened; remove from heat
Prepare another cake recipe
Assemble and let cool
Spread the filling on top of one cake and cover with the other
Cut into squares and wrap in parchment paper
Yield: 35 squares.
