One of the most beloved cakes at birthday parties, that nostalgic childhood treat your mom kept in the fridge, and you couldn’t resist sneaking a slice of. Bolo de Prestigio (Brazilian Chocolate Coconut Cake) is our recipe of the day to sweeten your life!
Ingredients for the Bolo de Prestigio:
Cake Batter:
- 3 Eggs;
- 1/2 cup vegetable oil;
- 2/3 cup milk (approx. 150ml);
- 1/2 cup cocoa powder (or unsweetened chocolate drink mix);
- 1 cup granulated sugar;
- 1 pinch of salt;
- 1 teaspoon baking powder;
- 1/4 teaspoon baking soda;
- 2 1/2 cups all-purpose flour, sifted.
Coconut Filling:
- approx. 9 oz (250g) sweetened condensed milk;
- 1 1/2 cups unsweetened shredded coconut;
- 1 tablespoon unsalted butter;
- approx. 3/4 cup milk (200ml).
Chocolate Ganache Topping:
- approx. 6.5 oz (180g) semi-sweet or dark chocolate, chopped;
- approx. 3 oz (80g) heavy cream.
How to make Brazilian Bolo de Prestigio:
Topping:
- Start with the topping, as it needs to set in the fridge;
- Heat the heavy cream in a small saucepan until it just begins to simmer (small bubbles appearing);
- Remove from heat and pour over the chopped chocolate in a bowl;
- Let it sit for one minute, then stir gently until smooth and glossy;
- Cover and place in the refrigerator.
Filling:
- Prepare the filling next so it can cool before assembly;
- In a saucepan, combine condensed milk, coconut, and butter over low heat, stirring frequently to prevent sticking, until the mixture thickens;
- Let it cool slightly and refrigerate.
Batter:
- Blend the eggs, milk, and oil in a blender or use a hand mixer;
- Add the sugar and blend until well combined;
- Gradually add the flour and cocoa powder, mixing until you have a smooth, homogeneous batter;
- Add the salt and stir;
- Fold in the baking soda and baking powder;
- Pour the batter into a greased and floured round cake pan lined with parchment paper;
- Bake in a preheated oven at 390°F (200°C) for about 40 to 45 minutes;
- Once cooled, use a long bread knife to level the surface if needed;
- Carefully slice the cake horizontally into two layers.
Assembly:
- Place the top half of the cake (cut side up) on your serving plate;
- Moisten the layer with half of the milk (for soaking);
- Spread the coconut filling evenly over the base;
- Place the other half of the cake on top, keeping the side that was against the parchment paper facing up;
- Press down slightly and moisten with the remaining milk;
- Remove the ganache from the fridge and spread it over the top and sides of the cake;
- Garnish with chocolate shavings if desired, then refrigerate for at least 1 hour before serving.
Enjoy!
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