Coconut Chocolate Cake: How To Make Simple And Easy Cake At Home…
Are you ready to discover our coconut and chocolate cake? A soft cake that will win you over taste after taste with its unmistakable coconut flavor and a mouthwatering chocolate layer!
A very simple recipe to make, a coconut cake perfect for all occasions, also ideal to prepare in advance, as it stays soft for a long time! This cake is made without flour or any kind of starch, but only with coconut rapè that makes it moist and naturally gluten-free. A base that is sweet to the right point, contrasted by the typically bitter taste of dark chocolate, poured on the surface… a cascade of coconut flakes for the final decoration make it so unique in its simplicity.
Ingredients:
For a 9-inch (24 cm) diameter cake tin:
- 250g (2¾ cups) desiccated coconut
- 160g (¾ cup) granulated sugar
- 220g (4 medium) eggs
- 1 vanilla pod
- 16g (4 teaspoons) baking powder
- 150ml (⅔ cup) heavy cream (UK: double cream)
- 100g (⅓ cup) sweetened condensed milk
- Pinch of salt
For the topping:
- 200g (7 oz) dark chocolate
- 50g (½ cup) coconut flakes
How to Prepare Coconut Chocolate Cake:
- To prepare the coconut and chocolate cake first pour the eggs into a bowl. Add the seeds extracted from the vanilla pod and the sugar. Beat by hand with a whisk and add a pinch of salt. It is not necessary to get a whipped mixture, just frothy.
- Add the cream and condensed milk. Mix it all together again with the hand whisk.
Sift the baking powder directly into the bowl of coconut rapé. Mix the powders and pour them into the mixture, stirring with a marisa. - Once everything is blended let it rest for 20 minutes in the bowl, at room temperature. This will hydrate the coconut, resulting then in a fluffier cake. After the 20 minutes have elapsed, pour the mixture into a 24-cm hinged mold lined with baking paper.
- Bake in a static oven preheated to 170°C (340°F) for 50 minutes. After the baking time has elapsed, do the toothpick test and take your cake out of the oven. Let it cool completely and transfer it to a wire rack. Finely chop the dark chocolate and melt it in a bain-marie. Pour it over the cooled cake.
- Level it with a spatula, letting it drip over the edges as well. Decorate with the coconut flakes and place back in the refrigerator to firm up. Once the chocolate has solidified you can serve your cake.
Bon Appétit!
