For those who, like me, love coconut, they know perfectly well that coconut and chocolate are the perfect combination. So today I offer you the coconut and chocolate cake, a soft, delicious, and easy-to-make cake. And unless someone doesn’t like coconut, whether it’s breakfast, a snack, or dessert, this is a very appreciated cake.
Also try the coconut cookies, they are really delicious!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/3 cups grated coconut
- 5.3 oz dark chocolate
- 3/4 cup sugar
- 5.6 tbsps butter
- 2/3 cup milk
- 2 eggs
- 1/2 packet baking powder
- powdered sugar (optional)
- grated coconut (optional)
- coconut cream (optional)
Steps
To prepare this delicious coconut and chocolate cake, start by breaking two eggs into a bowl. Add the sugar and mix with a manual or electric whisk. Now add the melted butter and milk and mix everything well. At this point, add some of the all-purpose flour and mix it into the liquids. Add the remaining flour and let it absorb. Do the same with the baking powder and grated coconut. Melt the chocolate in a double boiler and add it to the mixture. Mix everything with a spatula or spoon.
Take a 9-inch round mold, butter, and lightly flour it, then pour the cake batter inside. Bake in a preheated oven at 350°F for 30-35 minutes.
Do the toothpick test before taking it out of the oven. Let it cool completely before removing it from the mold.
Dust with grated coconut or powdered sugar. Serve as is, or accompany with coconut spread.
Tips
I used cow’s milk, but for an even more pronounced coconut note, you can very well use coconut milk for this preparation.
