Coconut Plumcake with a Chocolate Heart Recipe
Category: Desserts
Serves: 8
This Coconut Plumcake with a Chocolate Heart is the perfect treat for anyone with a love for soft, moist cakes with a rich, hidden surprise. The blend of desiccated coconut and the cocoa filling creates a delightful contrast, both in flavor and texture. Follow the step-by-step instructions for a deliciously indulgent dessert that is sure to impress your family and friends. It combines the tropical sweetness of coconut with the deep richness of chocolate, offering a perfect balance for your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Desiccated coconut | 80g |
| All-purpose flour (00) | 350g |
| Butter | 190g |
| Eggs | 3 |
| Sugar | 200g |
| Whole milk | 150g |
| Unsweetened cocoa powder | 20g |
| Baking soda | ½ teaspoon |
| Baking powder | 16g |
| Fine salt | A pinch |
| Desiccated coconut (for topping) | 50g |
Instructions
To begin preparing this delectable coconut plumcake with a chocolate heart, gather all your ingredients and follow these steps for a smooth, enjoyable baking experience.
-
Prepare the Butter and Sugar Mixture:
In the bowl of a stand mixer fitted with a whisk attachment, add the softened butter and sugar. Begin to beat them together on medium speed until the mixture becomes light and fluffy. This process should take about 5 minutes, ensuring the sugar is fully incorporated with the butter. -
Rehydrate the Coconut:
In a separate small bowl, pour the whole milk and add the 80g of desiccated coconut. Allow it to sit and rehydrate while you continue with the preparation. This will help the coconut absorb the moisture and soften, resulting in a more uniform texture in the cake batter. -
Sift and Combine Dry Ingredients:
In another bowl, sift the all-purpose flour, baking powder, and baking soda together. Sifting helps remove any lumps and ensures that the leavening agents are evenly distributed throughout the flour, which is essential for a smooth batter and even rise. Set this mixture aside. -
Incorporate the Wet Ingredients:
Gradually add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Once all the eggs are incorporated, you should have a smooth, creamy batter. -
Combine the Coconut Milk with the Batter:
Add the rehydrated coconut and milk mixture into the batter. Stir gently to combine, ensuring that the coconut is evenly distributed throughout the mixture. -
Add the Dry Ingredients:
Now, begin adding the sifted flour mixture, one spoonful at a time, to the wet ingredients. Fold the flour gently into the batter using a spatula or wooden spoon. This technique helps maintain the light texture of the batter. Be careful not to overmix, as this could make the cake dense. -
Prepare the Chocolate Heart:
Take 100g of the prepared batter and transfer it to a separate bowl. Sift in the cocoa powder and stir until the batter turns a deep chocolate color. This will be the “chocolate heart” that will be hidden inside the cake. -
Assemble the Plumcake:
Grease and line a 10×26 cm plumcake pan with parchment paper. Begin by pouring half of the white coconut batter into the prepared pan. Then, take the chocolate batter and carefully drop it in the center of the cake, spreading it out evenly. The chocolate layer should remain in the middle of the cake for that lovely surprise heart. -
Bake the Cake:
Preheat your oven to 170°C (static) or 150°C (fan). Place the cake in the center of the oven and bake for approximately 15 minutes, or until the cake is not fully cooked. The top should be lightly set, but the cake will continue to cook later. -
Complete the Cake:
Once the initial baking time is complete, remove the cake from the oven. Now, pour the remaining white coconut batter over the partially baked chocolate heart layer. Smooth it out with a spatula to ensure an even layer. Sprinkle the top of the cake with the remaining 50g of desiccated coconut, which will toast slightly as the cake finishes baking. -
Final Bake:
Return the cake to the oven and bake for an additional 25-30 minutes at 170°C (static) or 150°C (fan). To check for doneness, insert a skewer into the center of the cake—it should come out clean when the cake is ready. -
Cool and Serve:
Once the cake is baked and golden on top, remove it from the oven and allow it to cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely. Slice and serve, enjoying the sweet coconut crust and the hidden chocolate center.
This Coconut Plumcake with a Chocolate Heart is a lovely, flavorful dessert, perfect for any occasion. The tender coconut-infused cake pairs beautifully with the rich, moist chocolate center, making each bite a little moment of joy. Enjoy with a cup of tea or coffee, or as a standout treat on your dessert table.
This cake keeps well in an airtight container for up to three days, though it’s unlikely to last that long due to its deliciousness.
