Este Bolo de Coca-Cola é uma surpresa deliciosa e uma reviravolta criativa num clássico. A sua massa, invulgarmente fofa e arejada, é ensopada numa calda de leite condensado e leite de coco, resultando num bolo excecionalmente húmido com um toque tropical. É uma sobremesa que desafia as expectativas, perfeita para um lanche diferente ou para surpreender os seus convidados com uma combinação de sabores inesperada e deliciosa.

Ingredientes

  • 4 ovos
  • 3 xícaras de açúcar (coloquei 2 e meia)
  • 3 xícaras de farinha
  • 1 garrafinha de vidro de coca-cola (equivale a 1 copo americano até a boca)
  • 2 colheres de sopa de manteiga sem sal
  • 2 colheres de sopa de fermento

Preparação

  1. Bater todos os outros ingredientes exceto o fermento e as claras.
  2. Misturar bem o fermente à massa. Misturar as claras na massa. Quando for misturar fazer movimento de jogar a massa por cima das claras delicadamente. Isso fará com que o bolo fique aerado e fofinho.
  3. Colocar na forma já preparada e levar ao forno (médio, equivalente a 250 graus) até que esteja assado.
  4. Testar o ponto inserindo um palito que deverá sair seco.

Cobertura

Depois de assado regar o bolo com os seguintes ingredientes, nesta ordem:

  • 1/2 lata de leite condensado (coloquei menos)
  • 1 vidro de leite de côco
  • côco ralado
  1. Quanto mais leite condensado e leite de côco for colocado, mais húmido ele ficará, então tudo depende de como você deseja servi-lo. Este é o tipo de bolo que já deve ser servido cortado, ele não desenformará bem por ficar molhadinho.

For a unique and wonderfully moist cake experience, here is the English version of this delightful recipe.

Coca-Cola Cake with Coconut Cream Topping

This particular Coca-Cola cake offers a delightful twist on the more common Southern classic. While most recipes feature a rich, fudgy chocolate frosting, this version boasts a light, fluffy sponge that is soaked in a sweet and creamy mixture of condensed milk and coconut milk, creating an incredibly moist and almost tropical-tasting dessert. It’s less of a dense chocolate cake and more of an airy, tender crumb that’s perfect for absorbing the delicious topping.

The secret to its light and fluffy texture is the method of folding in separately whisked egg whites right at the end. This technique aerates the batter, resulting in a cake that is beautifully soft and delicate. Because it’s so moist from the soak, it’s best served directly from the pan, cut into squares, ready to be devoured.

Ingredients

  • 4 large eggs, separated
  • 3 cups (600g) caster sugar (the author used 2 ½ cups)
  • 3 cups (375g) plain flour
  • 1 small glass bottle of Coca-Cola (approx. 200-240ml)
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons baking powder

Topping

  • 1/2 can of condensed milk (the author used less)
  • 1 can of coconut milk
  • Desiccated coconut, for sprinkling

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease and flour a rectangular baking dish.
  2. In a large bowl, beat the egg yolks, sugar, flour, Coca-Cola, and butter together until well combined.
  3. In a separate, clean bowl, whisk the egg whites until they form stiff peaks.
  4. Gently mix the baking powder into the cake batter.
  5. Now, gently fold the whipped egg whites into the batter. Use a large metal spoon or spatula to cut down through the middle of the mixture, and gently bring the batter from the bottom up and over the top of the egg whites. Continue this gentle folding motion until the egg whites are just incorporated. This is what will make the cake airy and fluffy[2].
  6. Pour the batter into the prepared pan and bake for 30-40 minutes, or until a skewer inserted into the centre comes out clean.

Assembling the Topping

  1. Once the cake is baked, let it cool slightly in the pan.
  2. Pour the condensed milk evenly over the warm cake, followed by the coconut milk. The more you add, the moister the cake will be.
  3. Sprinkle generously with desiccated coconut. This type of cake is designed to be served in slices directly from the dish, as it will be too moist to turn out neatly.

Tips:

  • When folding in the egg whites, be as gentle as possible. The goal is to keep the air you’ve whipped into them, which is what creates the light, aerated texture[3].
  • For the best result, ensure your eggs are at room temperature before you start. They will whip up to a greater volume[1].
  • This cake is delicious served chilled from the fridge, which allows the topping to soak in fully and the flavours to meld.