Cocoa Cakes with Coconut Heart

The cocoa cakes with coconut heart are a delight that combines intense and contrasting flavors.

The softness of cocoa blends perfectly with the creaminess of the coconut heart, creating a dessert that will win everyone over.

Perfect for a tasty snack, at a birthday party buffet, or as a dessert for a special dinner, these cakes are easy to prepare and guarantee a wow effect! 

If you love coconut, take a look at these recipes:

cocoa cakes with coconut heart
  • Difficulty: Easy
  • Preparation time: 10 Minutes
  • Portions: 6 Pieces
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons

Ingredients

  • 2 eggs
  • 4.2 oz sugar
  • cup milk
  • cup sunflower oil
  • 1.6 cups all-purpose flour
  • 2 tbsps unsweetened cocoa powder
  • 1 packet vanillin
  • 1 tsp baking powder
  • 2.5 oz ricotta (drained, dry)
  • 1.2 oz grated coconut (shredded)
  • 0.7 oz sugar
  • to taste cane sugar
  • to taste chocolate chips

Tools

  • Muffin Pan

Steps

These easy-to-make cocoa cakes with a coconut heart will amaze you with their goodness!

  • Prepare the filling by mixing the ricotta with the coconut flour and granulated sugar until you get a compact mixture with which you will form small balls of about 0.7 oz each.

    Then in a large bowl, beat the eggs with the sugar until you have a light and frothy mixture. Add the milk and vegetable oil, continuing to mix. Gradually combine the sifted dry ingredients: flour, cocoa, baking powder, and vanillin (or a teaspoon of vanilla extract), mix until you get a smooth and lump-free batter.

    Preheat the oven to 350°F. Grease and flour a large muffin tin and fill each mold halfway with the cocoa batter. Insert a filling ball in the center of each mold, pressing lightly. Cover the filling with a little more cocoa batter, filling the mold up to three-quarters.
    They are already delicious as they are, but if you want an extra touch like mine, sprinkle each cake with cane sugar and chocolate chips.

    Bake the cakes for about 25 minutes or until a toothpick inserted into the batter comes out clean. Let the cakes cool in the mold and transfer them to a wire rack to cool completely.

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Troppo Buonissimo

Too Delicious Easy, quick, and tasty recipes for every occasion. From sweet to savory, many traditional and creative ideas to bring to the table with simplicity. Italian food blogger | Cuisine that combines tradition and modernity Here you'll find genuine dishes, useful tips, and a lot of passion for good food.

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