The cake with coconut and chocolate is delicious and refined, with the unique twist of coconut that pairs wonderfully with the dark chocolate used to cover the cake. The exotic taste of coconut reminds us of the hot summer, the sea, long crowded beaches, adding a touch of freshness to the cake, a flavor that lingers in your mouth, unforgettable. It is an easy cake to make and comes together quickly. It bakes in about thirty minutes and is enough for seven or eight people.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups Flour
- 1 1/4 cups Coconut flour (Plus a handful for decoration)
- 3 Eggs
- 1 cup Milk
- 2 cups Sugar
- 1/2 cup Sunflower oil
- 1 pinch Salt
Tools
- Electric whisk
- Bowl (large)
Preparation
Beat the eggs and sugar until fluffy with the whisk, then add the sunflower oil and the milk in which the packet of baking powder has been dissolved.
In a large bowl, sift the flour together with the coconut flour and a pinch of salt. Combine the two mixtures and mix well.
Pour the batter into a baking dish lined with parchment paper, using a heart-shaped mold if desired. Bake in the preheated oven set at 392°F for about half an hour.
Meanwhile, chop and melt the chocolate using a double boiler. Once the cake has cooled, pour the melted dark chocolate over it and spread with a knife.
Finally, sprinkle a little more coconut flour over the chocolate to decorate the cake. The coconut and chocolate cake is not very demanding, but it is usually appreciated for its simplicity and goodness.
Heart-shaped Coconut and Dark Chocolate Cake
Tip for the coconut and chocolate cake recipe: Stick to the recommended quantities, especially for the coconut flour. Too much can make the cake dry and crumbly. Also, check out The recovering chef on Pinterest.
