Coconut and chocolate cake soft, tender, and delicious. This morning I woke up with the desire to prepare a chocolate dessert for breakfast. I also had some shredded coconut in the pantry with which I made some coconut and chocolate treats similar to bounty bars, and so in just a few minutes I prepared a super soft and tender cocoa and coconut cake. With few and simple ingredients, in just a few minutes, you can pull a delicious chocolate cake out of the oven. Don’t miss the recipe for my no-bake chocolate desserts and the recipe for the soft Nutella cake. I used coarsely shredded coconut, but if you prefer, you can replace it with finely ground coconut flour. If you like coconut desserts, this is a recipe not to be missed. Let’s head to the kitchen and prepare an irresistible soft coconut and chocolate cake together!
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 12 Minutes
- Portions: For a 20 cm diameter mold
- Cooking methods: Oven
- Cuisine: Italian
- Energy 142.15 (Kcal)
- Carbohydrates 21.43 (g) of which sugars 11.91 (g)
- Proteins 3.35 (g)
- Fat 5.98 (g) of which saturated 4.04 (g)of which unsaturated 1.76 (g)
- Fibers 1.46 (g)
- Sodium 25.18 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Coconut Cake
- 2 eggs
- 1/2 cup oz sugar
- 3 1/2 tbsp oz butter
- 1/2 cup cups milk
- 3/4 cup cups all-purpose flour
- 1/2 cup cups shredded coconut
- 1/3 cup cups unsweetened cocoa powder
- 1/2 packet baking powder (8 grams)
- 3 tbsp milk
- 2 tbsp shredded coconut
What You Need
- Mixer
- Cake Pan
How to Prepare the Coconut and Chocolate Cake
Whisk the 2 whole eggs with the sugar using an electric mixer until the mixture is light and frothy.
Add the melted butter and milk. Mix
Add the sifted flour and shredded coconut
Continue with the unsweetened cocoa powder and baking powder. Mix
Pour the batter into a 20 cm greased or parchment-lined cake pan, preferably a springform pan
Bake the Soft Coconut and Chocolate Cake in a preheated static oven at 356°F (180°C) for 35-40 minutes. Always do the toothpick test to check for doneness inside the cake
Let the Coconut Cake cool before transferring it to a serving plate. Brush the surface with milk and decorate with shredded coconut
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The Cake stays soft and tender in a container for 2-3 days
If you prefer, you can simply decorate it with just powdered sugar
You can replace the butter with 50 ml of vegetable oil and the milk with a plant-based drink or a jar of plain or coconut yogurt
Don’t miss the recipe for the Condensed Milk Bundt Cake
