Cloud Ring Cake with Coconut and Chocolate.
Simple, extremely soft, and delicious.
The Cloud Ring Cake with Coconut and Chocolate is a very simple pantry cake to prepare, aromatic, as soft as a little cloud, and very tasty. A quick and easy dessert that can be made with simple and genuine ingredients, mixed with electric beaters in 5 minutes and then right into the oven, bake time, and you’ll have a wonderfully fragrant coconut and chocolate ring cake, one of the softest and tastiest you’ve ever tried 🙂
ALSO A BIMBY RECIPE
TRY ALSO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 1 jar whole yogurt (I used vanilla flavored)
- 2 jars sugar (1 for a less sweet version)
- 2 jars and a half of all-purpose flour
- Half jar potato starch
- 1 jar corn oil
- 1 jar and a half of grated coconut (shredded)
- juice of 1 lemon
- 1 pinch salt
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons water
- 1 packet baking powder for desserts (16 g)
- as needed powdered sugar (to sprinkle over the cake)
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Bundt pan
- 1 Oven
Steps
Ingredients like eggs and yogurt must be at room temperature, take them out of the fridge a bit earlier.
Preheat the oven to 320°F static.
Butter a 9-inch diameter bundt pan.
Whip the whole eggs with a pinch of salt in a stand mixer or with electric beaters.
Once the eggs are well whipped, fluffy, pale, and frothy, add the yogurt and whip again.
Now wash and dry the yogurt jar well and use it to measure the other ingredients.
Then add the jar of oil to the eggs and whip.
Also add the jars of sugar, half of potato starch, and 2 and a half of flour, whip everything again until you get a smooth and homogeneous batter.
Add the shredded coconut too.
Finally, add the sifted baking powder, pour the lemon juice over the baking powder, and whip until it is incorporated into the batter.
Pour 3/4 of the batter into the pan.
Add the sifted cocoa and 3 tablespoons of water to the remaining batter, mix well with a spatula until you get a homogeneous chocolate batter.
Pour the mixture into the pan over the plain batter and create a swirl with a fork.
Bake in the mid-lower part of the oven (just above the bottom shelf).
Bake at 320°F for about 45 minutes, check the doneness at the top with a toothpick; if necessary, leave the ring cake in the oven a little longer.
When the ring cake is baked, remove it from the oven.
Let it cool down slightly, then place it on a tray.
Once it is cold, sprinkle it with powdered sugar. ENJOY YOUR DESSERT!
Ingredients like eggs and yogurt must be at room temperature, take them out of the fridge a bit earlier.
Preheat the oven to 320°F static.
Butter a 9-inch diameter bundt pan.
Attach the butterfly whisk in the bowl, put the eggs and a pinch of salt 1 min./speed 3.
Remove the butterfly whisk and add the yogurt and oil 30 seconds /speed 4.
Wash the yogurt jar, dry it well and use it to measure the other ingredients.
Add the flour, potato starch, shredded coconut, sugar, and baking powder 50 seconds /speed 5.
Pour 3/4 of the batter into the pan.
Add the sifted cocoa and 3 tablespoons of water to the remaining batter, mix well with a spatula until you get a homogeneous chocolate batter.
Pour the mixture into the pan over the plain batter and create a swirl with a fork.
Bake in the mid-lower part of the oven (just above the bottom shelf).
Bake at 320°F for about 45 minutes, check the doneness at the top with a toothpick; if necessary, leave the ring cake in the oven a little longer.
When the ring cake is baked, remove it from the oven.
Let it cool down slightly, then place it on a tray.
Once it is cold, sprinkle it with powdered sugar.
The cloud ring cake with coconut and chocolate is ready to be enjoyed… ENJOY YOUR DESSERT!
I also recommend the coconut and Nutella cake, find the recipe CLICKING HERE.
Try also all the other coconut recipes, you can find them all HERE.
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