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Chocolate Cake with Coconut

Updated: Mar 9

  • Delicious and beautiful cake with coconut and chocolate. It's phenomenal to try. Taste similar to Bounty! It is very simple preparation. Follow recipe.

Chocolate-cake-with-coconut-in-shape-of-heart
Chocolate cake with coconut Lena
Ingredients: cup 200 ml., simple, total time 45 min.

Cake batter:

  • 4 egg yolks

  • 1 cup of sugar

  • 1/4 cup oil

First mix the egg yolks with the sugar well, then add a cup of oil and combine everything well, set aside.

In another bowl

  • about 100 g flour and more as needed

  • pinch of salt

  • 2 full Tablespoon cocoa

  • 2 teaspoons baking powder

Mix it all dry ingredients well and previously add 1/4 cup of warm water to another bowl with eggs.

In another bowl mix the other 4 egg whites well, add to the cake batter, combine all this well, pour into a mold to bake for 40 minutes at 180 °C.


Fill:

  • 500 g Mascarpone

  • 1 cup of powdered sugar

  • 3 coconut flour cups, all the same measure, all combine well.

When the dough is ready, when it cools put out of the mold, cut it into two parts, fill it, put the top mold, pour over the chocolate and coconut topping.

For topping:

  • 200 g chocolate

  • and little oil / on bain marie method.

Leave the cake to cool for a couple of hours!


Buon appetito!


Ingredients for 6 people (20 cm pan)

Ingredients: 20 cm baking dish, simple, total time:; 45 min.

Base:

  • 160 g of dry any biscuits

  • 90 g of butter

  • 15 g of coconut flour

  • 15 g of bitter cocoa powder

Cream:

  • 250 ml of fresh liquid cream

  • 120 g of coconut flour

  • 100 g of icing sugar

  • 6 g of isinglass-gelatin

  • 2 Tablespoons of milk

  • a few drops of vanilla essence

Ganache :

  • 150 g of excellent quality dark chocolate

  • 60 ml of milk

  • 10 g of butter

Preparation:

Base:

  1. In a deep bowl, mix all the ingredients for the biscuit base, with the butter previously melted. Combine the ingredients well. Place baking paper in a 20 cm round baking mold.

  2. Pour the mixture for the base into the pan and spread and level evenly. Leave in the fridge to cool. Meanwhile, make the cream,

Cream:

  1. Soak the isinglass-gelatin in cold water for 5 minutes and, once the necessary time has passed, squeeze it and dissolve it in hot milk. Let cool.

  2. Whip the fresh liquid cream with an electric whisk together with the vanilla and icing sugar until it is very firm. Then, with a spatula, mix it with the coconut flour and the milk in which you have dissolved the isinglass-gelatin.

  3. Take the pan back and pour the freshly made cream over the biscuit base, leveling it well with a spoon.

  4. Place back in the fridge to harden, and in the meantime prepare the ganache.

Ganache:

  1. Melt the dark chocolate in the boiling milk in which you have previously melted the butter, and mix with a hand whisk until everything is well blended and homogeneous.

  2. Pour it into the pan, leveling it well.

  3. Let it cool down to room temperature, then put it in the fridge to cool for 2 hours. Serve. Buon appetito!

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