What a beautiful cake! Check it out, follow the preparation method correctly and get ready for the compliments!

Dough Ingredients

  • 2 cups of sugar (tea)
  • 4 tablespoons unsalted butter
  • 6 excited
  • 1 cup coconut milk (tea)
  • 3 cups (tea) of wheat flour
  • 6 egg whites
  • 1 tablespoon of baking powder

Filling Ingredients

  • ½ can of condensed milk
  • 500 ml of milk
  • 2 egg yolks, sifted
  • 3 tablespoons cornstarch
  • 200 ml of cream
  • 1 dessert spoon of vanilla essence
  • 150 grams of coconut flakes

Syrup Ingredients

  • Cherry syrup in syrup, to taste
  • 150 ml of water

Ingredients Coverage

  • Chantilly
  • Fruits to taste
  • Chocolate branco
  • Gel dye in your favorite color

Dough Preparation Method

  1. Grease and flour a heart-shaped pan. Reserve.
  2. Preheat the oven to 180ºC.
  3. Using a mixer, at high speed, beat the sugar, butter and egg yolks until fluffy.
  4. Reduce the speed and add, alternately, the coconut milk and wheat flour.
  5. Turn off and gently mix the egg whites and baking powder.
  6. Pour the dough into the pan and bake for approximately 40 minutes or until golden.
  7. Remove, unmold the cake and cut it into three parts horizontally.

How to prepare the syrup

Mix the syrup with the water. Reserve.

Filling preparation method

  1. Bring the first four filling ingredients to a boil over low heat, stirring constantly until it thickens.
  2. Remove from heat, add the essence, cream, coconut flakes and mix.
  3. Let cool.


  1. On a plate, place a layer of dough, moisten with the syrup and spread part of the filling.
  2. Repeat the process until you run out of ingredients, the last being dough.
  3. Dye the whipped cream and cover the entire cake. Refrigerate.
  4. Melt the white chocolate.
  5. Cut baking paper to the same size as the length of the side of the cake and its height.
  6. Place the melted chocolate in a piping bag with a tip and make a grid design on the paper.
  7. Let it almost dry naturally. Do not refrigerate.
  8. Remove the cake from the refrigerator.
  9. When the chocolate loses its shine and is almost dry (it will be malleable), carefully take the paper with the fence and apply it around the cake, smoothing it gently.
  10. Wait a few minutes, then carefully remove the paper.
  11. Decorate with fruits.

Mom Tips

You can use fractionated white chocolate. Use good quality.

Assembly item 9: The chocolate will be ready to be applied to the cake when you touch it and don’t get your hands dirty.

Approximate yield of 12 servings.

Source: https://www.receitasdemae.com.br/receitas/bolo-romantico/

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