There is something dark and mysterious about this cake and the coconut just blends so well to create a perfect symphony of taste. Remember the ratatouille movie rat and the way they show the flavors just mixing and creating a beautiful medley- well that’s exactly what was happening the moment I took a bite and savored the coconut and chocolate flavors that were oozing out of the cake. Now, making it ain’t gonna be a rocket scientist job- Considering, a novice like me can whip up this cake…Some people can just bake a cake at the spur of a moment. For me, it’s a big deal. I decide on a day (usually sundays), read through the recipe atleast 10 times and shop for the ingredients on saturday. phew…I make it so complicated. but the results have always been good, so I think it is worth the effort. It’s a moist cake and you can’t simply stop eating it- oops, here goes another bite in my mouth!
Chocolate coconut cake
- Total Time: 50 minutes
- Yield: 1 cake 1x
Description
This Chocolate Coconut Cake is a moist and flavorful dessert, combining rich chocolate with the subtle sweetness of coconut for a delightful taste experience.
Ingredients
- 150 grams all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons cocoa powder
- 175 grams butter
- 175 grams caster sugar
- 3 eggs
- 50 grams plain chocolate, broken into pieces
- 5 tablespoons milk
- 1 teaspoon butter
- 85 grams icing sugar
- 50 grams desiccated coconut
Instructions
- Preheat the oven to 180°C (356°F). Grease and line a cake tin with parchment paper.
- Sift the flour, baking powder, and cocoa powder together into a bowl and set aside.
- In a separate bowl, beat the butter and caster sugar together until the mixture is light and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition.
- Fold in the sifted dry ingredients gently until just combined.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the icing by melting the plain chocolate with 5 tablespoons of milk and 1 teaspoon of butter over low heat, stirring until smooth.
- Once the cake is baked, remove it from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Spread the chocolate icing over the cooled cake and sprinkle the desiccated coconut on top.
- Lightly toast the coconut in a pan for a few minutes before topping the cake, being careful not to let it burn.
Notes
Lightly toast the coconut in a pan for a few minutes before topping the cake. Don’t let it burn. This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days. Serve with a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80
such a lovely cake!
Superb cake suchitra. I would love to try this sometime.