Chocolate Coconut Cake

Chocolate coconut cake - Bolo Prestígio

The Spruce / Marian Blazes

  • Total: 105 mins
  • Prep: 60 mins
  • Cook: 45 mins
  • Yield: 1 layer cake (8 to 10 servings)
Nutritional Guidelines (per serving)
987 Calories
46g Fat
134g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 layer cake (8 to 10 servings)
Amount per serving
Calories 987
% Daily Value*
Total Fat 46g 59%
Saturated Fat 18g 92%
Cholesterol 119mg 40%
Sodium 980mg 43%
Total Carbohydrate 134g 49%
Dietary Fiber 8g 28%
Protein 14g
Calcium 254mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Prestigio is the name of a popular candy bar in Brazil, which has a sweet coconut filling covered in chocolate, similar to a Mounds candy bar. This rich chocolate layer cake is inspired by that chocolate/coconut combination. Rich chocolate cake layers are filled with a marshmallow coconut frosting and the cake is covered in a chocolate ganache and covered with chocolate sprinkles (a favorite Brazilian technique for decorating candies and cakes).


  • For the Chocolate Cake:
  • 1 3/4 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 cup brown sugar
  • 1 cup regular sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt (or to taste)
  • 2 eggs
  • 1/2 cup sour cream (or plain greek yogurt)
  • 1/2 cup buttermilk
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 tablespoon instant espresso powder
  • 3/4 cup hot water
  • For the Chocolate Filling/Frosting:
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • 3 tablespoons cocoa powder
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt (or to taste)
  • 6 ounces bittersweet/dark chocolate chips
  • 1 teaspoon vanilla
  • For the Marshmallow Coconut Filling:
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1/4 cup corn syrup
  • 1/3 cup water
  • Pinch of salt
  • 1 teaspoon vanilla flavoring (or coconut flavoring)
  • 1 1/2 cups sweetened shredded coconut
  • Assembly:
  • 1 1/2 cups whipping cream
  • 1 1/2 cups chocolate sprinkles for decoration

Steps to Make It

  1. Prepare the cake: Preheat the oven to 350 F. Lightly grease 2 9-inch cake pans and line bottom of pans with a circle of wax paper or parchment. 

  2. In a medium bowl, whisk together the flour, brown sugar, regular sugar, cocoa powder, baking powder, baking soda, and salt.  

  3. Place the eggs, sour cream, buttermilk, vegetable oil, and vanilla in the bowl of a standing mixer.  Add the dry ingredients and mix with the wire whisk attachment until blended. 

  4. Place the espresso powder in a small bowl and stir in the hot water until espresso powder is dissolved.  Add to the cake mixture and mix well. 

  5. Melt the chocolate in the microwave; microwave on low power for 15-second intervals, stirring in between until chocolate is melted. Add chocolate to cake batter and mix well.

  6. Divide the batter between the two pans and bake for 25-30 minutes, or just until cake springs back lightly to the touch.  Remove from oven and let cool. 

  7. Prepare the chocolate filling:  Place 3 egg yolks (reserve the whites for the marshmallow frosting) in a heatproof bowl and beat until light yellow in color.

  8. Place the cornstarch and cocoa powder in a small bowl and add 4 to 5 tablespoons of the milk, stirring, until mixture is smooth (add more milk if necessary). Place the cornstarch mixture in a medium saucepan along with the remaining milk, the sugar, and the salt. Bring mixture to a simmer over medium-low heat.

  9. Transfer the hot mixture to the bowl with the egg yolks, whisking constantly, until well blended. Transfer mixture back to the saucepan and place over medium-low heat, whisking constantly until mixture thickens and almost reaches boiling temperature.

    Remove from heat and stir in the vanilla and chocolate chips, mixing gently until chocolate is melted. Cover pudding with plastic wrap and place in the refrigerator to chill. 

  10. Prepare marshmallow filling:   Place the egg whites and cream of tartar in the very clean bowl of a standing mixer fitted with the wire whisk attachment. 

  11. Place the sugar, corn syrup, water, and salt in a medium saucepan. Bring sugar mixture to a simmer. Using a candy thermometer, simmer sugar mixture until it reaches 240 F. When the sugar mixture is almost ready, beat the egg whites just until soft peaks form.

    Remove the sugar mixture from the heat and slowly pour it into the egg whites while beating them. Continue beating the egg whites until stiff peaks form. Fold vanilla (or coconut flavoring) and shredded coconut into frosting.

  12. Assembly:  Whip 1 1/2 cups of whipping cream until soft peaks form. Fold the whipped cream into the chilled chocolate pudding mixture. Split each cake layer in half, and fill each cake layer with 1/4 of the chocolate mixture. Place one cake layer on serving dish. Spread marshmallow coconut mixture over the cake in a thick layer. Top with second cake layer. Spread the remaining chocolate mixture all over the top and sides of cake. Cover chocolate mixture with chocolate sprinkles.