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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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.
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.
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.
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.
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.
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.
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.
Refrigerate the cake for at least 1 hour to set before serving. Slice and enjoy!
Nutrition Facts
Calories |
4648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 135.7 g | 678% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 651.7 g | 237% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 592.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1610 mg | 124% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3831 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
