This is the one kind of cake I am dreaming about every day. My birthday is coming up and I sure know which cake I would like my mum to make (despite the fact I had it last year and a year before and also a year before).
Mum’s Cake from Heaven: Coconut Chocolate Delight
- Total Time: 8 hours 50 minutes
- Yield: 10
Description
A puffy chocolate delight, sprinkled with a great amount of coconut, will leave everyone taken aback.
Ingredients
- 6 eggs (separate egg yolks from eggs whites)
- 1 cup (120 g) powdered sugar (or less)
- 2 cups (240 g) coconut flour
- 200 g dark chocolate
- 2 cups (480 ml) whipping cream
Instructions
- Beat 6 egg whites and sugar to make the consistency really stiff, then add almost all the coconut flour (you need to leave some of it for sprinkling later on).
- Gently mix coconut with eggs, so the “dough” does not fall down.
- Put it in the cake mold and bake for 30 minutes on 370°.
- When you take it out of the oven, let it to cool down.
- In the meantime, melt the chocolate over the steam and add 6 egg yolks. Mix it together with two whipping creams.
- Pour it over the coconut sponge in the cake mold. Put it in a fridge for several hours (I suggest overnight).
- When the cake is firm, sprinkle it with remaining coconut and take it out of the mold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cake
- Cuisine: European
Nutrition
- Serving Size: whole
- Calories: 2764
- Sugar: 129
- Sodium: 853
- Fat: 177
- Carbohydrates: 173
- Protein: 83
A really easy cake to make, but the taste is amazing. I always compare it with chocolate mousse just that this recipe is even quicker and it always succeeds. In addition, you get the whole cake out of it.
If You Liked This Recipe, You’ll Love These
- Gâteau au Cassis: French Blackcurrant Mousse Cake
- Lemon Cream Cake: Light, Buttery, and Irresistible
- Coffee and Whiskey Chocolate Mousse
- The Perfect Homemade Chocolate Ice Cream
Frequently Asked Questions
Is this cake baked at 370°F or 370°C, and how long does it need to set?
The temperature is 370° — given the European context this is almost certainly 370°F (approximately 188°C), and the coconut sponge bakes for 30 minutes. After baking, pour the chocolate mousse layer over the cooled sponge in the same mold, then refrigerate for several hours — I suggest overnight — before it is firm enough to unmold.
Why does the coconut sponge use only egg whites, not whole eggs?
The 6 egg whites are beaten with sugar to stiff peaks to create a light, airy sponge base — the coconut flour is then folded gently so the batter doesn’t deflate. The 6 yolks are reserved and used separately in the chocolate mousse layer, which is built by melting 200 g dark chocolate and combining it with the yolks and 2 cups of whipping cream.
I am so sorry, I should be more careful. Here in Slovenia we use a term coconut flour also for shredded coconut. So you are right :) Thank you for your question, I hope no one misses it. Have a good day baking,
Nina
Hi,
This recipe calls for coconut flour, yet the picture looks like shredded coconut. Which one is it? Thanks!