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Bolo de Beijinho: Bolo de Coco Recheado com Beijinho

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 pieces
Calories 650
A delicious Brazilian coconut cake filled with sweet beijinho, combining rich flavors and moist texture.

Ingredients

Coco e Açúcar

  • 100 g coco ralado (seco e adoçado)
  • 400 g leite de coco integral (20% gordura)
  • 50 g água

Eggs and Oils

  • 4 units ovos (pode estar gelado)
  • 70 g óleo de coco (extravirgem)
  • 70 g óleo vegetal
  • 5 g essência de baunilha

Dry Ingredients

  • 400 g açúcar cristal
  • 340 g farinha de trigo
  • 15 g fermento químico em pó
  • 4 g sal refinado

Coconut Filling and Topping

  • 790 g leite condensado (cerca de 2 latas)
  • 100 g leite de coco integral (20% gordura)
  • 75 g coco ralado (seco e adoçado)
  • 20 g óleo de coco (extravirgem)
  • 300 g chocolate branco
  • 125 g leite de coco integral (20% gordura)
  • 50 g coco ralado (seco e adoçado)
  • 25 g leite de coco integral (20% gordura)
  • 100 g leite de coco integral (20% gordura; gelado)
  • 100 g água
  • 100 g açúcar cristal
  • 300 g creme de leite fresco/pasteurizado (35% gordura)
  • 30 g açúcar refinado
  • 150 g coco em flocos (úmido e adoçado)

Instructions 

  • Prepare the cake batter by mixing dry and wet ingredients, then bake at 180°C for 40 minutes.
  • Cook the beijinho filling with condensed milk, coconut, and butter until thickened, then assemble the cake with the filling inside and on top.

Notes

Keep refrigerated and serve at room temperature for best flavor.
Calories: 650kcal
Cost: $15
Course: Dessert
Cuisine: Brazilian
Keyword: coconut