The choco and coconut cake is a delicate and delicious blend of flavors that fuse harmoniously together to create an irresistible cake for those who love chocolate and coconut.
With a chocolate base and hazelnut flour, and a filling of shredded coconut and ricotta.
The ricotta adds softness and lightness, while the coconut gives a tropical and crunchy note.
The chocolate, with its enveloping and intense flavor, adds richness to the cake creating a perfect contrast with the other ingredients.
The soft chocolate cake is easy to prepare, without butter, only the chocolate base is baked, while the rest is added raw, once the chocolate layer has cooled.
It’s a favorite among both adults and children and is excellent both for breakfast dipped in milk or tea, as well as for a snack or even as a dessert.
Highly recommended for birthday parties too.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of coconut and chocolate cake
- 2.5 oz all-purpose flour
- 3 tbsp whole cane sugar
- 1/4 cup sunflower seed oil
- 2 eggs
- 3.5 oz 70% dark chocolate
- 1 tsp baking powder
- 1.75 oz hazelnut flour
- 9 oz ricotta
- 3.5 oz coconut flour
- 1/3 cup granulated sugar
- 2 tbsp vegetable coconut milk
- to taste unsweetened cocoa powder
- to taste shredded coconut
- 1 pinch fine salt
Tools
- 1 Bowl
- 1 Cake Pan
- 1 Spatula
- 1 Electric Whisk
- Parchment Paper
- 1 Saucepan
Steps for preparing the choco coconut cake
To prepare the delicious choco coconut cake, let’s start by getting a saucepan and melting the dark chocolate in a bain-marie, then set aside to cool.
In a bowl, crack the eggs and add the whole cane sugar and a pinch of fine salt. Whisk for a few minutes with the electric whisk until you get a frothy mixture. Then, gradually pour in the sunflower seed oil, continuously whisking, and by doing so,
add the all-purpose flour or, if you don’t have it at home, type 00, the hazelnut flour, the teaspoon of baking powder, and finally the melted dark chocolate. Until you get a homogeneous mixture.
Then line a 20 cm baking tin with parchment paper and pour in the batter. Bake in a static oven on the lower rack at 356°F for about 20, maximum 25 minutes. Remember, the toothpick test is essential before removing from the oven. If it comes out dry, it’s done.
Meanwhile, in another bowl, add the ricotta, , the coconut flour and sugar
mix well and set aside.
Once the chocolate base is done cooking, remove from oven and let cool completely.
Once at room temperature, fill with our coconut and ricotta mixture, using a spatula and smooth evenly.
Gently remove the mold, and sprinkle first with unsweetened cocoa powder and then with shredded coconut.
Our choco and coconut cake is finally ready to be enjoyed…
Enjoy your tasting from Barbara!
Tips and Notes
The choco coconut cake can be stored in the fridge for three days.
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FAQ (Frequently Asked Questions)
If I don’t have hazelnut flour, can I use only all-purpose flour?
Yes, of course. In this case, use 120 grams of all-purpose flour.
What’s the difference between all-purpose flour and type 00 flour?
Type 1 flour is stone-ground, so it’s less refined than 00 and retains the properties of wheat. I always recommend it along with type 2.
Whereas 00 and 0 are the most refined and do not retain the nutritional properties of wheat.
