The coconut and chocolate ring cake by the glass is the clever recipe that you make without a scale: all you need is a classic plastic glass to measure all the ingredients. For this cake, I chose coconut and chocolate, a flavor combination I adore. Simple, delicious, soft, and coconut-scented, this ring cake is perfect for both breakfast and snack time. It is made in a few minutes and is delicious! The coconut and chocolate ring cake will be liked by you too, I am sure!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The glass used as a measuring unit is a classic plastic glass.
- 3 eggs
- 1 glass sugar
- 2 glasses all-purpose flour
- 1 glass shredded coconut
- 1 glass rice oil (or other vegetable oil of choice)
- 1 glass plain kefir (or yogurt, milk, or plant-based drink)
- 1 packet baking powder
- 1/2 glass chocolate chips
Tools
- 1 KitchenAid Artisan Mixer
- 1 25 cm Ring Cake Pan
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the mixing bowl, beat the eggs with the sugar until they are pale and fluffy. Add the flour, shredded coconut, and oil and mix. Then add the kefir, chocolate chips, and baking powder. Mix all the ingredients well, then transfer the batter into a greased and floured 10-inch ring cake pan. For pans like the one I used, I prefer to use release spray that reaches perfectly into all corners. Bake in a preheated oven at 350°F for 40 minutes. Check the cooking with a skewer because every oven is different. Let the cake cool on a cooling rack before slicing.
