Coconut and Chocolate Cake Recipe
Category: Desserts
Servings: 1 (whole cake)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded coconut | 250g |
| Sugar | 160g |
| Eggs | 4 |
| Vanilla extract | 1 tsp |
| Baking powder | 16g |
| Fresh liquid cream | 150ml |
| Sweetened condensed milk | 100ml |
| Pinch of fine salt | 1 pinch |
| Dark chocolate | 200g |
| Butter | 15g |
Instructions:
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Begin by preheating your oven to 180ยฐC (350ยฐF). Prepare a 24 cm (9.5-inch) round cake pan by greasing and flouring it, or lining it with parchment paper for easy removal later.
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In a stand mixer or large mixing bowl, combine the eggs, a pinch of salt, vanilla extract, and sugar. Using the whisk attachment, beat the ingredients together at medium-high speed until the mixture becomes light, fluffy, and pale in color, usually taking about 3-5 minutes. The texture should resemble a thick foam.
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While the egg mixture is being prepared, pour the fresh liquid cream and the sweetened condensed milk into a separate bowl. Stir them together to combine thoroughly.
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Gradually add the milk and cream mixture into the beaten egg and sugar mix, continuing to beat the ingredients until well incorporated. This will help to achieve a smooth, even batter.
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In another bowl, sift together the shredded coconut, baking powder, and a small pinch of salt. Slowly fold this dry mixture into the wet ingredients, mixing gently but thoroughly to avoid deflating the batter.
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Next, break the dark chocolate into smaller pieces. Melt it gently using a double boiler or microwave. Once melted, add the warm, liquid chocolate to the batter. Stir until the chocolate is completely incorporated into the mixture, giving the batter a rich, chocolatey color.
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Pour the cake batter into the prepared pan. Smooth the top with a spatula to ensure it is even.
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Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The top should be golden brown, and the cake should have risen slightly.
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Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
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When completely cooled, slice and serve. This cake is perfect for any occasion, offering a wonderful balance of coconutโs natural sweetness and the rich depth of dark chocolate. The texture is moist and fluffy, with each bite delivering a satisfying contrast of flavors. Enjoy your homemade coconut and chocolate cake!
This Coconut and Chocolate Cake is a delightful dessert that blends the tropical sweetness of coconut with the indulgent richness of dark chocolate. Perfect for any celebration, or as a comforting treat with a cup of coffee, this cake is sure to become a favorite in your recipe collection!
