CHOCOLATE CAKE WITH COCONUT FILLING

Chocolate and coconut is always a good idea 🤎🥥

Soft chocolate cake, a creamy coconut filling, and a glossy chocolate glaze… rich, fresh, and so delicious 😋

For the Italian recipe, click here.

InstaRecipe

Ingredients

For the cake

  • 150 g flour
  • 130 g butter
  • 110 g sugar
  • 3 eggs
  • 100 ml milk
  • 30 g unsweetened cocoa powder
  • 1 sachet baking powder

For the coconut filling

  • 100 g grated coconut
  • 100 g sugar
  • 100 ml milk
  • 1 tsp potato starch

For the mirror glaze

  • 40 g unsweetened cocoa powder
  • 70 g powdered sugar
  • 4–5 tbsp hot water
  • grated coconut, to taste, for decorating

Procedure

  1. In a bowl, beat the softened butter with the sugar until creamy. Add the egg yolks, milk, and cocoa powder, then keep mixing until smooth and well combined.
  2. Sift together the flour and baking powder, then add them to the mixture a little at a time, stirring gently with a wooden spoon.
  3. In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the batter with upward movements.
  4. Prepare the coconut filling: mix the grated coconut, sugar, potato starch, and milk in a bowl until you get a thick, compact mixture.
  5. Pour half of the cake batter into a silicone mold or a cake tin lined with baking paper. Add the coconut filling in the center, then cover with the remaining batter and level the top.
  6. Bake at 180°C for 30–40 minutes.
  7. Let the cake cool completely.
  8. For the glaze, mix the cocoa powder, powdered sugar, and hot water until smooth and glossy. Place the cake on a wire rack with a plate underneath, then pour the glaze over the top and let it drip down the sides. Decorate with grated coconut to taste.
  9. Chill in the fridge until the glaze is nicely set. This is the kind of cake that tastes even better fresh from the fridge. Take it out of the fridge about 30 minutes before serving.

Ready to enjoy!

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