Bolo de Prestigio

Filling:
3 egg whites
1/2 C granulated sugar
1 can Sweetened Condensed Milk
2 C shredded coconut, toasted


Cake:
1/2 C butter
1 1/2 C granulated sugar
6 eggs- separated
1/2 C Milk
1  1/2 Flour
1 C  Cocoa Powder
1/2 TB Baking Powder

Soak:
1/2 C Almond Milk
2 TB Coconut Milk


Ganache:
9 oz bittersweet chocolate
1 C heavy cream

Filling:
In a saucepan, combine the egg whites with the sugar and stir over low heat, stirring constantly, to warm (about 3 minutes), without boiling. Remove from heat and transfer to a mixer still warm, beating until the mix is cool and forms a meringue (firm peaks). Add the sweetend condensed milk, toasted coconut, and mix gently. Cover with plastic wrap and refrigerate until ready to fill the cake.


Cake:
With an electric mixer, place the butter and sugar in bowl and beat until it forms a whitish mixture. Add the egg yolks, one at a time, stirring constantly until mixture is smooth. Add the flour and cocoa powder gradually, alternating with the milk and mix. Finally, add the baking powder and egg whites- beaten stiff, mixing gently. Pour into a round (28 cm in diameter) and greased and floured Bake in oven (180 ° C) preheated for about 30 minutes. Unmold the cake is still warm and set aside.

Topping: (Ganache) In a bowl, combine the cream and chocolate and cook in double boiler, stirring constantly until creamy smooth and well blended. Remove from heat and set aside. allow to cool slightly before pouring over cake-

Assembly: Cut the cooled cake into two or three parts horizontally. Line a round (28 cm diameter) with plastic wrap, place each (one by one wrapped in foil) cake piece and moisten with almond milk mixed with coconut milk. Soak overnight.    To Assemble: Layer cake and coconut mixture and other cake layer. (continue with another layer of coconut mix and cake if you make three layers instead of two). Cover with plastic wrap and chill for about 3 hours. Unmold the cake on a serving plate, spread the icing, decorate with ribbons of fresh coconut and serve.