Fluffy chocolate and coconut striped cake

Name: Fluffy chocolate and coconut striped cake
Ingredients: 6 eggs; 7 tablespoons of flour; 7 tablespoons of sugar; 5 tablespoons of oil; 1/2 packet of baking powder; a pinch of salt; a bottle of food coloring (color does not matter); 1 tablespoon of cocoa; 100 g of chocolate; 50 g of coconut.

Dessert - Fluffy chocolate and coconut striped cake by Melina J. - Recipia

This cocoa, coconut, and chocolate loaf cake is made from a simple batter divided into three parts. One part remains white, one is colored, and cocoa is added to the third. The batter is poured into the pan in layers, so that the slices have stripes and different colors. After baking, the cake is cut in half and filled with grated chocolate mixed with coconut. QUICK INFO Total time: not specified in the original recipe Preparation time: not specified Baking time: approximately 20–30 minutes Servings: not specified; the number depends on how the cake is sliced Difficulty: easy Recipe type: fluffy loaf cake with cocoa, food coloring, chocolate, and coconut INGREDIENTS For the batter: 6 eggs 7 tablespoons of flour 7 tablespoons of sugar 5 tablespoons of oil 1/2 packet of baking powder, activated 1 pinch of salt 1 tablespoon of cocoa powder a bottle of food coloring, any color For the filling: 100 g chocolate 50 g coconut INSTRUCTIONS 1. Separate the eggs. Place the egg whites in a bowl and add the sugar. Beat them until you achieve a glossy and firm foam that doesn't fall out of the bowl when tilted carefully. 2. In another bowl, mix the egg yolks with the oil until the mixture is smooth. 3. Gradually incorporate the flour into the beaten egg whites, adding one tablespoon at a time. Mix after each addition until all the flour is incorporated. Be gentle so that the egg white foam doesn’t deflate too much. 4. Add the activated baking powder to the egg yolk and oil mixture. Mix well. 5. Pour the egg yolk mixture over the egg whites with flour. Gently combine with a spoon or whisk, without overmixing. 6. Divide the batter into equal portions in three bowls. 7. In the first bowl, add the tablespoon of cocoa and mix. In the second bowl, add the food coloring and mix well. The batter in the third bowl remains plain, without cocoa or color. 8. Pour the three mixtures into a taller baking pan, adding one scoop from each bowl in turn. Continue in the same order until all the batter is used. Alternating the mixtures creates the striped pattern of the cake. 9. Place the pan in a preheated oven at 180 degrees Celsius. Bake the cake for approximately 20–30 minutes. The time may vary, so check towards the end to see if it’s done. 10. After baking, allow the cake to cool. 11. Grate the chocolate and mix it with the 50 g of coconut. 12. Cut the cake in half and add the grated chocolate and coconut mixture between the two halves. It’s important for the cake to be cool before cutting and filling. If it’s still hot, it may break easily, and the grated chocolate will start to melt. WHY I MAKE THIS RECIPE OFTEN I love that the same batter offers three different appearances without needing multiple types of cake. The batter is simple, the ingredients are common, and the filling doesn’t require separate preparation. Coconut and chocolate add flavor after baking, without cream or syrup. It’s also an easy recipe to adapt to how you want the cake to look. You can alternate the three mixtures in the same order or adjust the quantities in the pan so that the stripes are wider or narrower. For a clearer appearance, it helps to pour roughly the same amount from each bowl each time. TIPS AND VARIATIONS Tips The egg whites should be beaten until the foam is glossy and stable. If it remains soft, the batter may be less airy. Flour should be added gradually to the egg whites, one tablespoon at a time. Don’t add it all at once, as the mixture may incorporate more slowly and the foam may deflate. When pouring the yolks over the egg whites, mix until combined, but don’t prolong mixing unnecessarily. Use a taller pan as indicated in the recipe so the batter has room to rise without spilling. Baking time is given as a guideline, between 20 and 30 minutes. Not all ovens bake the same, so it’s best to check the cake towards the end of the range. Substitutions The food coloring can be any color, as the recipe does not specify a particular shade. If you prefer not to use coloring, you can leave one of the three batter parts plain, but the cake will not have the same color combination. The chocolate can be chosen according to preference, as long as it can be grated and mixed with the coconut. The original recipe does not specify a particular type of chocolate. Variations You can change the order in which you layer the three mixtures while keeping the same amount of cocoa and food coloring. This way, the pattern in the cross-section will be different, even if the rest of the recipe remains unchanged. For a more contrasting pattern, keep one mixture white, use cocoa in the second, and coloring in the third. There’s no need to color the batter with both cocoa and coloring at the same time, as each source uses a single addition for each bowl. Serving ideas The cake can be sliced after being filled with chocolate and coconut. It’s great on its own, alongside coffee or tea. Since it already has the filling added after baking, there’s no need for an additional layer. FREQUENTLY ASKED QUESTIONS Why is the batter divided into three bowls? The batter is divided to create three different mixtures: one with cocoa, one colored, and one plain. These are alternately placed in the pan to form the stripes of the cake. Can I use any color for the colored batter? Yes. The recipe specifies that the color of the food coloring does not matter. You can use whatever coloring is available without altering the other ingredients. When are the chocolate and coconut added? After the cake has baked and cooled. The chocolate is grated, mixed with the coconut, and then the cake is cut in half and the filling is placed between the two halves. How long should the cake be baked? The indicated time is approximately 20–30 minutes at 180 degrees Celsius in a preheated oven. The exact duration may vary based on the oven and the pan used. Can I leave the cake without filling? Yes, but the filling is part of the original recipe. Without chocolate and coconut, you’ll have a three-colored cake, but it won’t be the same filled cake. NUTRITIONAL VALUES The values below are estimates and have been calculated for the entire recipe, using approximate quantities for tablespoons of flour, sugar, oil, and cocoa. The food coloring does not significantly contribute to the caloric intake. For the entire cake: Calories: approximately 2,600–2,800 kcal Protein: approximately 55–60 g Carbohydrates: approximately 270–290 g Fats: approximately 150–165 g If the cake is cut into 10 equal slices, each slice will have approximately 260–280 kcal, 5–6 g protein, 27–29 g carbohydrates, and 15–17 g fats. Values may vary based on the type of chocolate, the size of the eggs, and the actual weight of a tablespoon of ingredient. STORAGE AND REHEATING The cake should be stored covered at room temperature for a short period. For longer storage, it can be kept in the refrigerator, also covered, to prevent drying out and absorbing odors. Reheating is not necessary. It can be enjoyed cold or left at room temperature for a few minutes before serving. If stored in the refrigerator, the chocolate filling may become firmer, and a few minutes at room temperature make it easier to enjoy.