If you are looking for a quick and tasty dessert, this cake is perfect for a snack or a simple yet delicious breakfast! The coconut and chocolate chips combine to create an irresistible flavor, while the quick process makes it suitable even when time is short.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs
- 3/4 cup sunflower oil
- 1 packet baking powder
- as needed milk
- as needed chocolate chips
- as needed desiccated coconut
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Sieve
- 1 Spoon
- 1 Baking Pan 10 inches in diameter
- 1 Toothpick
Procedure
In a bowl, beat the eggs with the sugar until you get a light and fluffy mixture.
Gradually add the sunflower oil in a thin stream, continuing to mix.Sift the flour and baking powder, then add them to the mixture gradually.
Add the desiccated coconut and mix until you get a homogeneous batter.If the batter is too thick, add a few drops of milk to soften it.
Add the desired amount of chocolate chips and gently mix to distribute them evenly in the batter.
Pour the batter into a 10-inch diameter baking pan.
Butter and flour the pan, or line it with parchment paper to prevent the cake from sticking.
Bake in a preheated static oven at 356°F for 40-45 minutes.
Check the cooking with the toothpick test: insert it in the center, it should come out dry.Once the cake has cooled, sprinkle it with powdered sugar.
Tips:
Extra Additions: For an extra touch, you can enrich the cake with a handful of chopped walnuts or hazelnut crumbs.
Storage: Store the cake in an airtight container to keep it soft for 3-4 days.
Light Variant: Replace part of the sugar with brown sugar or a natural sweetener.
Light Variant: Replace part of the sugar with brown sugar or a natural sweetener.
