Coconut Caprese.
Simple, exotic, delicious.
The coconut caprese is the exotic variant of the famous Caprese, the cake born on the island of Capri and known everywhere; over time, many variations and flavorings have been added to the classic cake with almonds and chocolate, and today I present this one that I love, the coconut version.
Easy to prepare, quick and so delicious, the coconut caprese is a very fragrant dessert made with coconut and dark chocolate, a soft and moist cake with an exotic and unique taste that melts in your mouth. Try it, it will win over all coconut lovers and not just them.
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 eggs (large)
- 3 1/2 cups grated coconut (desiccated)
- 9 oz dark chocolate
- 7 oz butter
- 1 cup sugar
- 2 tbsps potato starch
- 1 tbsp unsweetened cocoa powder
- 2 tbsps maraschino (or liquor of choice)
- 1 tsp baking powder
- 1 pinch salt
Tools
- 1 Pan
- 1 Stand Mixer
- 1 Electric Whisk
- 1 Blender
- 1 Spatula
- 1 Oven
Steps
Butter and dust with cocoa a 10-inch springform pan.
Chop and mince the dark chocolate.
Melt the minced chocolate together with butter in a bain-marie and let it cool slightly.
Preheat the oven to 340°F.
In the meantime, while the chocolate cools, beat the eggs with a pinch of salt, sugar, and vanilla in a stand mixer or with electric beaters for about 6 minutes until you get a very whipped and firm mixture.
While mixing, gradually add the melted chocolate with butter, also add the maraschino.
Set the beaters to low and add the sifted cocoa, potato starch, and baking powder, also sifted.
Turn off the electric beaters and incorporate the desiccated coconut with a spatula.
Pour the mixture into the pan.
Bake in the middle of the oven at 340°F for 45 minutes; do the toothpick test, it should come out moist but without raw batter on it. Remove from the oven and let it cool.
Preheat the oven to 340°F.
Butter and dust with cocoa a 10-inch springform pan.
Place the chopped chocolate in the bowl for 10 seconds/Turbo speed, add the butter for 2 min./122°F/speed 3, set aside in a bowl and wash the bowl.
In the clean bowl, place the eggs with the sugar, vanilla, and a pinch of salt for 3 min/speed 5.
Add the melted chocolate and maraschino 30 sec/speed 3.
Add the potato starch, cocoa, baking powder 30 sec./speed 3, scrape and activate the Thermomix for another 40 sec./speed 3.
Also add the desiccated coconut 3 minutes/Knead.
Pour the mixture into the pan.
Bake in the middle of the oven at 340°F for 45 minutes; do the toothpick test, it should come out moist but without raw batter near it. Once ready, remove the coconut caprese from the oven and let it cool.
The coconut caprese is ready to be enjoyed. HAPPY BAKING!
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