Coconut and chocolate cake

Name: Coconut and chocolate cake - Roberta K.
Ingredients: 5 eggs; 1 1/2 cups of sugar; 3 tablespoons of cocoa; 3 tablespoons of flour; rum essence; 200 g of coconut; 200 ml of sweet cream; 160 g of chocolate with whole peanuts; 1 nut of butter

Dessert - Coconut and chocolate cake by Roberta K. - Recipia

On the weekend, I enjoyed a quieter morning and wanted to make a cake that would come out fluffy, with a taste of chocolate and coconut. I've known this recipe for many years, and it doesn't require any fancy techniques. I love that, although it seems simple, it has interesting textures, and the chocolate glaze with nuts adds something special. You don't need a high-performance mixer, just a little attention to the steps and correctly measured ingredients. Quick Info Total Time: about 2 hours (including cooling) Preparation Time: 20-25 minutes Baking Time: 30-40 minutes Servings: 16-20, depending on how large you cut the pieces Difficulty: easy to medium Recipe Type: homemade cake, suitable for family dessert or a day off Ingredients 5 eggs 1+1/2 cups sugar (approx. 300 g) 3 tablespoons cocoa 3 tablespoons flour rum essence (to taste) 200 g coconut 200 ml heavy cream for whipping 160 g chocolate with whole hazelnuts 1 stick of butter (approx. 30 g) Preparation Method 1. Prepare a 25x30 cm baking tray: line it with parchment paper and grease the paper with a little oil to prevent sticking. 2. Separate the eggs. Place the yolks in a large bowl and the egg whites in another. 3. Mix the yolks well with 3/4 cup of sugar (about 150 g), rum essence, cocoa, and flour. You can use a whisk or a mixer; the important thing is to make everything homogeneous and free of lumps. 4. In the separate bowl, beat the egg whites until stiff peaks form. When they are almost ready, gradually add the remaining sugar (about 3/4 cup or 150 g) and mix until you have a firm meringue. 5. Add the coconut over the meringue and gently fold with a spatula or spoon to avoid deflating the mixture. 6. Pour the yolk batter (cocoa layer) into the prepared tray and level it out. 7. Spread the meringue with coconut gently over the raw layer, leveling it without pressing too hard. 8. Place the tray in the preheated oven at 180°C. Bake for 30-40 minutes, or until a toothpick inserted comes out clean. 9. Remove the cake from the oven and let it cool in the tray. 10. For the glaze, heat the heavy cream in a small saucepan over low-medium heat. Add the chopped chocolate and stir until completely melted. Do not let it boil, just mix until homogeneous. 11. Remove the saucepan from the heat and add the butter. Stir until incorporated and the glaze becomes shiny. Let it cool for 5-10 minutes so it’s not hot when poured over the cake. 12. Pour the glaze over the cake and spread it evenly with a spatula. 13. Place the tray in the refrigerator for at least an hour for the glaze to set and to cut nicely. 14. Cut the cake into squares and serve. Why I make the recipe often I prepare it because it has simple ingredients, does not require special decoration or complicated techniques, and the combination of coconut and chocolate with nuts is hard to beat. It slices beautifully and keeps well in the fridge for a few days. Tips and Variations Tips Let the cake cool completely before glazing; otherwise, the glaze may thin out or run too much. The coconut meringue should not be mixed vigorously to keep it airy. For added flavor, use chocolate with a higher cocoa content if you can't find the one with nuts. Substitutions The chocolate with nuts can be replaced with plain chocolate if you prefer it without nuts. The heavy cream can be replaced with unsweetened liquid whipping cream. Variations You can add a tablespoon of milk to the glaze if you find it too thick. For a different flavor, almond essence works instead of rum. Serving Ideas The cake is good cold, straight from the fridge, but it can be left at room temperature for 10-15 minutes for a softer glaze texture. You can sprinkle additional coconut flakes on top for a simple decoration. Frequently Asked Questions 1. Can I use sour cream instead of heavy cream? No. The glaze does not set well with sour cream; it needs heavy cream. 2. Can I make the base with less sugar? Yes, you can reduce the sugar by 20-30%, but the texture will be less fluffy and the final taste less sweet. 3. Can I make it without chocolate with nuts? Yes, you can use any chocolate, but the nutty versions give a specific crunch. 4. How do I check if the meringue is beaten enough? It should be shiny, firm, and not run when you turn the bowl upside down. 5. Can the cake be frozen? I do not recommend it. The texture of the glaze and coconut meringue changes after thawing. Nutritional Values Estimate for one serving (out of 20): approximately 210-230 kcal, 3 g protein, 14 g fat, 18 g carbohydrates. The cake has a significant fat content due to the coconut, butter, and chocolate. The carbohydrates come from sugar and flour. Values are approximate and may vary based on serving size or the exact type of ingredient used. Storage and Reheating Store in the fridge, covered or in a box. It lasts 3-4 days without losing its texture. I do not recommend reheating; it is served cold or at room temperature.

Coconut and chocolate cake

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