Chef JPB Shares Frozen Coconut Cake Recipe

The frozen coconut cake recipe requires a specific list of ingredients for both the batter and the syrup. The batter ingredients include 3 eggs, 140g of sugar, 180g of wheat flour, 90g of water, 40g of soybean oil, and 10g of chemical yeast in powder. Additional ingredients for the cake mixture are 790g of condensed milk, 400g of cream, 200g of coconut milk, and 150g of grated coconut.

For the syrup and moistening mixture, the recipe calls for 300g of milk and 100g of condensed milk. The preparation begins by mixing the milk and condensed milk in a container until homogeneous, then reserving the mixture in a squeeze bottle for later application. This step is crucial for ensuring the cake remains moist after baking.

The cooking process starts with preparing the condensed milk syrup. All indicated ingredients are taken to the fire in a pan and stirred constantly over high heat until it begins to bubble. When bubbling occurs, the heat is lowered, and stirring continues until the point of blocks is reached, resulting in a thicker syrup with an approximate yield of 400 grams.

For the cake batter, the eggs and sugar are beaten in a mixer until a light and fluffy cream forms. Then, the remaining ingredients are mixed delicately, alternating between liquid and dry ingredients to maintain the batter's lightness. The batter is poured into a suitable pan and baked in a preheated oven at 180°C for about 38 minutes, or until the cake is fully baked.

After removing the cake from the oven, it must be allowed to cool completely. Once cooled, the cake is cut in half using a leveling tool. The reserved syrup from the squeeze bottle is then used to moisten the cake layers before the final assembly. This step ensures the cake achieves the desired texture characteristic of a frozen cake.

The recipe provides a complete method for creating a dessert suitable for afternoon snacks. The combination of the moistened cake layers with the condensed milk syrup creates the final product. The entire process was demonstrated by Emanuela Andrade on the Chef JPB program.