The coconut and chocolate cake is a soft and very fragrant dessert, perfect when you crave a sweet and substantial treat. To prepare it, I modified the basic recipe of the 5-minute cake, balancing it to obtain a very soft and moist cake. I’ve often tasted very dry coconut desserts; the problem surely arose from the coconut flour used. If I can give you a tip, spend a few more cents to buy moist and fragrant flour, and you’ll get fantastic desserts like my chocolate ring cake with coconut heart, irresistible!
The recipe I propose is prepared in 5 minutes and bakes in half an hour, a really short time to prepare a dessert; in this case, you don’t have to whip anything, just weigh the ingredients, mix them together, and bake. I also added chocolate chips which, as you can see from the photo, do not sink thanks to the consistency of the batter that supports them without any useless tricks.
Try also:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 422.82 (Kcal)
- Carbohydrates 51.04 (g) of which sugars 28.16 (g)
- Proteins 7.23 (g)
- Fat 23.01 (g) of which saturated 3.53 (g)of which unsaturated 7.87 (g)
- Fibers 0.55 (g)
- Sodium 28.21 (mg)
Indicative values for a portion of 100 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
The only ingredient I have advice on is coconut flour. Try to use soft and fragrant flour; avoid very dry ones as they would absorb more liquids during baking, resulting in a dry cake.
- 1 1/2 cups all-purpose flour
- 1 1/4 cups coconut flour
- 3/4 cup sugar
- 2/3 cup whole milk
- 5 tbsp peanut oil
- 2 eggs (large)
- 1 packet baking powder
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips
Tools
- 2 Bowls
- 1 Sieve
- 1 Whisk
- 1 Cake pan springform, 9/10 inches
Procedure
In a bowl, sift the flour with the baking powder, add the coconut flour, and set aside.
In the other bowl, pour the sugar, add the eggs, and mix well with a whisk, then add the milk, oil, and vanilla, and incorporate.
Pour the liquid ingredients, little by little, into the bowl with the dry ingredients, mixing with the whisk to obtain a smooth and homogeneous batter.
Add 3/4 cup of chocolate chips.
Pour the mixture into the greased and floured cake pan and distribute 1/4 cup of chocolate chips on the surface. Bake the cake in a preheated static oven at 350°F for about 30 minutes.
Do the toothpick test to check the baking, and if necessary, extend it by 5 minutes. Be careful not to bake it too long, or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of foil.
The coconut and chocolate cake is ready; let it cool completely and serve.
Tips
The coconut and chocolate cake can be stored at room temperature for 3/4 days in the appropriate glass dome.
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