Apesar do nome chique, o “Bolo Chanel” é uma receita caseira e reconfortante, que combina a doçura da cenoura com a textura exótica do coco. O resultado é um bolo incrivelmente húmido, aromático e com um sabor surpreendente, perfeito para um lanche em família ou para acompanhar um café. É a prova de que a simplicidade pode ser muito elegante.

Ingredientes (6 Pessoas)

  • 1/2 chávena de leite
  • 1/2 chávena de óleo
  • 4 ovos
  • 60 gr de coco ralado
  • 1 1/2 chávenas de farinha
  • 200 gr de cenouras
  • 1 chávena de açúcar
  • 10 gr de canela
  • margarina para untar a forma
  • farinha para polvilhar a forma

Preparação

  1. Descasque as cenouras, passe-as por água e rale-as.
  2. Na tigela da batedeira colocar a cenoura já ralada com o açúcar.
  3. Bata a uma velocidade baixa de modo a envolver a cenoura com o açúcar.
  4. Junte 1/2 chávena de farinha e o leite.
  5. Junte o óleo e a restante chávena de farinha.
  6. Junte os ovos.
  7. Junte a canela.
  8. Junte o coco ralado.
  9. Aumente a velocidade da batedeira para bater a massa até esta começar a levedar (a fazer “bolhas”).
  10. Unte uma forma redonda de chaminé com margarina e polvilhe-a com farinha.
  11. Leve ao forno, pré-aquecido a 180º C, durante cerca de 30 minutos.

From our Portuguese kitchen to yours, here’s a taste of this surprisingly chic cake.

Chanel Cake

Don’t let the glamorous name fool you; this Chanel Cake is a wonderfully rustic and comforting bake. It’s a delightful twist on the classic carrot cake, introducing desiccated coconut into the mix for a lovely chewy texture and a subtle tropical flavour. It’s a simple, oil-based cake that is exceptionally moist and full of character.

The magic of this cake lies in its beautiful combination of flavours and textures. The grated carrot provides natural sweetness and moisture, while the coconut adds a pleasant chewiness that sets it apart. The generous amount of cinnamon infuses the cake with a warm, comforting spice that pairs perfectly with both the carrot and the coconut.

This cake is delicious served just as it is, perhaps with a simple dusting of icing sugar. However, its flavours would also be beautifully complemented by a classic cream cheese frosting or a simple lemon glaze to add a touch of tang. It’s a wonderfully straightforward bake that’s perfect for any day of the week.

Ingredients (Serves 6)

  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 60g desiccated coconut
  • 1 1/2 cups plain flour
  • 200g carrots
  • 1 cup caster sugar
  • 10g ground cinnamon
  • Margarine or butter, for greasing the tin
  • Flour, for dusting the tin

Method

  1. Peel and finely grate the carrots.
  2. In the bowl of a stand mixer, combine the grated carrot and the sugar.
  3. Mix on a low speed until the carrot and sugar are well combined.
  4. Add 1/2 cup of the flour and the milk and mix.
  5. Add the oil and the remaining 1 cup of flour and mix again.
  6. Add the eggs, one at a time, mixing after each addition.
  7. Add the cinnamon.
  8. Add the desiccated coconut.
  9. Increase the mixer speed and beat until the batter is smooth and starts to form bubbles.
  10. Grease a round bundt or ring tin with margarine/butter and dust it with flour.
  11. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for about 30 minutes, or until a skewer inserted into the centre comes out clean.