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This double-layer cake perfectly blends the richness of dark chocolate with the exotic sweetness of coconut, creating an elegant yet comforting dessert that's perfect to finish a meal or enjoy with coffee.
Ingredients
For the coconut layer
- Shredded coconut: adds texture and tropical flavor. Go for unsweetened coconut so you can control how sweet your cake turns out.
- Coconut cream or milk: pick one with at least 70% coconut for stronger flavor.
- Sweetened condensed milk: brings sweetness and helps bind everything. The Nestlé brand works great for this.
For the chocolate layer
- Eggs: give structure and softness. Take them out of the fridge 30 minutes before you start.
- Brown sugar: adds caramel notes that go well with chocolate. Muscovado sugar makes it even better.
- Dark chocolate: key for rich flavor. Look for 60-70% cacao content.
- Salted butter: balances sweetness and makes the texture richer. The salt brings out the chocolate flavor.
- Flour: gives structure to the cake. Type 45 flour works best here.
- Cornstarch: ensures the cake stays tender and fudgy.
- Baking powder: provides just a bit of lift without making it too fluffy.
Step-by-Step Instructions
- Make the coconut base:
- Mix together the shredded coconut, coconut cream and sweetened condensed milk until you get a sticky, uniform paste. Make sure everything's well combined for an even texture.
- Prep your pan:
- Line your cake pan carefully with parchment paper, cutting it to fit the shape exactly. This makes it much easier to remove the cake later and keeps its shape intact.
- Form the coconut layer:
- Spread the coconut mixture evenly across the bottom of the pan, gently pressing down with the back of a spoon to make it flat and compact. This step matters for the cake's stability.
- Prepare the chocolate batter:
- Beat the eggs and sugar for exactly 5 minutes at medium-high speed. This timing is crucial to get enough air into the mix. The mixture should get pale and triple in volume.
- Melt the chocolate:
- Gently melt the chocolate and butter in a double boiler, stirring occasionally. Don't let the water boil too vigorously or splashes might get into the chocolate and make it seize up.
- Add dry ingredients:
- Sift and add the flour, cornstarch and baking powder to avoid lumps. Careful sifting ensures your final cake will have a perfectly smooth texture.
- Combine the mixtures:
- Pour the melted chocolate into the egg-sugar mixture in a thin stream while gently folding with a silicone spatula. Use smooth, wrapping motions to keep all that fluffiness you created while beating.
- Assemble the cake:
- Carefully pour the chocolate mixture over the coconut layer, taking care not to disturb it. Gently smooth the top for even baking.
- Bake it right:
- Bake in a preheated oven at 300°F for exactly 50-55 minutes. The low temperature helps everything cook evenly, keeping the chocolate fudgy while making sure the coconut layer cooks through.
- Check for doneness:
- Test by inserting a knife tip into the center of the cake. It should come out slightly moist but without raw batter sticking to it. Don't overbake or you'll lose the moistness.
- Flip for presentation:
- After cooling partially, carefully flip the cake onto a serving plate to show off the beautiful contrast between the dark chocolate layer and the light coconut layer.
Storage and Serving
This cake stays fresh at room temperature for up to 3 days when covered with a cake dome. To keep it fresh for up to a week, store it in an airtight container in the fridge. Just take it out 30 minutes before serving so it gets back to the perfect texture.
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Tasty Variations
You can transform this dessert by adding complementary flavors. A teaspoon of instant coffee in the chocolate batter amazingly enhances the cocoa flavors. For a fruity twist, mix in the zest of an orange or add 50g of chopped candied cherries to the chocolate mixture.
Pairings and Presentation
Serve this cake slightly warm with a scoop of vanilla ice cream for a complete dessert experience. For fancy occasions, lightly dust some unsweetened cocoa powder through a stencil to create a pattern on top, then add a few dark chocolate shavings and some toasted fresh coconut flakes.
Frequently Asked Questions
- → Can I swap dark chocolate with milk chocolate?
Of course! Using milk chocolate will sweeten the chocolate layer a bit more.
- → What’s the best way to store this cake?
Keep it fresh in an airtight container in the fridge for up to 3 days.
- → Can I make this cake ahead of time?
Yes! It’s even better if made the day before, as the flavors intensify in the fridge.
- → Is there a substitute for sweetened condensed milk?
You could use unsweetened condensed milk with added sugar, but the taste might be slightly different.
- → What special event is this cake good for?
Serve this at birthdays, family meals, or simply as a delightful snack.