• 200 grams butter
  • 200 grams sugar
  • 5 egg whites
  • salt
  • 200 grams all purpose flour
  • 150 grams cocoa powder
  • 250 milliliters milk
  • 1 tablespoon butter
  • 3 tablespoons sugar
  • 1 tablespoon port wine (white)
  • 200 grams grated coconut


  1. Preheat oven to 180°C (approximately 350°F).
  2. For the cake, in a bowl, beat butter with the sugar until mixture is smooth and creamy.
  3. Beat the egg whites with a pinch of salt.
  4. Gradually add flour to the butter mixture, alternating with egg whites.
  5. Line a baking sheet with parchment paper.
  6. Dust parchment paper with flour.
  7. Pour batter onto baking sheet.
  8. Bake for 30 minutes or until golden.
  9. Cake is done when a toothpick inserted in the middle comes out clean.
  10. Tip: Depending on the oven and altitude, cooking times may vary.
  11. Remove cake from oven and let cool slightly before removing from pan.
  12. For the icing, in a saucepan, mix all the ingredients except coconut and beat until well combined.
  13. Heat mixture and bring to a boil, then immediately remove from heat.
  14. Cut cake into squares.
  15. Place coconut in a shallow dish and place the saucepan with the warm chocolate mix beside it.
  16. With a fork, prick a square of cake, pass it through the chocolate and then through the coconut.
  17. Arrange cake squares on a tray, in layers, or on a round plate, forming a pyramid.
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