The coconut and chocolate cake is a soft and tasty dessert, perfect for breakfast or a snack. I often ate this coconut and chocolate cake when I was little, and being a sweet tooth, I loved it. It had been a long time since I made it, so I decided to remedy that: it’s a cake that is easily made with simple ingredients. I recommend trying it, it will fly off the shelves at home!
Also try:
Coconut and chocolate roll
For more recipes, check out the collections:
Nutella Recipes
Coconut Desserts – 10 easy recipes
World Baking Day – Most loved desserts
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven
Ingredients
- 2 cups Flour
- 1/3 cup Sugar
- 1 cup Desiccated Coconut
- 1 container Plain Yogurt
- 1/3 cup Sunflower Oil
- 2 Eggs (large)
- 1 packet Baking Powder
- to taste Hazelnut Spread
- to taste Desiccated Coconut
Tools
- Cake Pan
- Spatula
Preparation
To make the coconut and chocolate cake, in a bowl beat the eggs with the sugar. Then add the oil and yogurt, stirring to get a smooth mixture.
Then add the flour and baking powder, continuing to stir to blend the ingredients.
Finally, add the desiccated coconut flakes. Mix the ingredients until you get a smooth mixture.
Pour the mixture into a buttered and floured pan (8 inches). Bake in a preheated oven at 350°F for 40 minutes, do the toothpick test. Once baked, let it cool.
When the cake is cool, cut it in half and fill it with a layer of hazelnut spread, close with the other half of the cake.
With the help of a spatula, spread the hazelnut spread on the cake, making it adhere to the edges as well.
Decorate the cake with desiccated coconut flakes. Enjoy!
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