Chocolate coconut cake (Print Version)
# Ingredients:
→ For the coconut layer
01 -
150 g shredded coconut
02 -
150 g sweetened condensed milk
03 -
20 cl coconut cream or milk
→ For the chocolate layer
04 -
100 g salted butter
05 -
200 g dark chocolate
06 -
4 eggs
07 -
1 teaspoon baking powder
08 -
50 g flour
09 -
20 g cornstarch
10 -
100 g brown sugar
# Instructions:
01 -
Stir together the shredded coconut, coconut milk or cream, and the sweetened condensed milk in a mixing bowl.
02 -
Cover the inside of your pan with parchment paper trimmed to the right size and shape.
03 -
With a little pressure, spread out the coconut mixture on the bottom of the pan. Chill while prepping the next layer.
04 -
In a bowl or stand mixer, beat the eggs and sugar together for 5 minutes until the texture becomes light and frothy.
05 -
Gently melt the butter and dark chocolate using a double boiler.
06 -
Sift the flour, cornstarch, and baking powder into the melted chocolate and butter. Mix it all until smooth.
07 -
While stirring slowly, pour the chocolate mixture into the frothy egg and sugar mix until combined.
08 -
Pour the chocolate batter over the chilled coconut base already in your pan.
09 -
Heat your oven to 150°C and bake for 50 to 55 minutes. Stick a knife in to check—it should come out clean. If it doesn’t, leave it in a little longer, about 5 more minutes.
10 -
Let it cool down. Flip it out onto a plate so the chocolate is now on the bottom and the coconut is on top.
11 -
Keep it as is or add some fun by dusting with powdered sugar, cocoa, shredded coconut, or a glaze of your choice.