Chocolate and coconut cake

Chocolate and Coconut Cake: A delicacy that combines the sweet flavors of chocolate with the crunchy texture of coconut. This simple quick dessert recipe is perfect for any occasion and will impress your friends and family. The total preparation time is approximately 90 minutes, and the recipe is sufficient for 12 servings.

The history of chocolate and coconut cakes is fascinating, as these ingredients have been valued over time for their nutritional benefits and delicious taste. Cocoa, for example, is known not only for its flavor but also for its positive effects on well-being, being a powerful antioxidant. Coconut, on the other hand, adds an exotic note and is rich in fiber, healthy fats, and minerals.

Necessary ingredients:
- 9 tablespoons of flour
- 1 teaspoon of baking powder
- 75 g of coconut flakes
- 3 eggs
- 300 ml of milk
- 200 g of butter (melted and cooled)
- 120 g of sugar
- 70 g of cocoa

For the glaze:
- 200 g of cooking chocolate
- 80 ml of Pilos condensed milk

Necessary equipment:
- 21 x 21 cm non-stick baking pan
- Mixer or whisk
- Pot for melting chocolate
- Spatula

Preparation time:
- Preparation: 30 minutes
- Baking: 50 minutes
- Total: 90 minutes

Preparation steps:

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the butter is melted but allowed to cool slightly before adding it to the batter. Place the coconut flakes in a pot with 300 ml of milk and simmer on low heat for 5 minutes, stirring frequently. This step will help the flakes absorb the milk, making them more flavorful and juicy.

2. Separating the eggs: In a large bowl, separate the egg yolks from the whites. Beat the yolks with the sugar using a mixer until creamy and light in color. This step is important as the incorporated air will make the cake fluffier.

3. Mixing the dry ingredients: In another bowl, combine the flour, baking powder, cocoa, and the coconut flakes (which have already been mixed with the milk). Mix well to ensure the dry ingredients are evenly distributed.

4. Combining the ingredients: Add the dry ingredient mixture to the yolk and sugar mixture, then add the melted butter. Gently mix with a spatula until smooth. Now is the time to add the whipped egg whites. Use a spatula and carefully fold in from the bottom up to retain the air in the egg whites.

5. Preparing for baking: Divide the batter into two equal parts. In the first half, add the cocoa. Mix well until smooth. Grease the pan with butter, then pour the cocoa mixture into the pan, followed by the white batter. Use a spatula to level the surface.

6. Baking: Preheat the oven to 180°C (low heat) and place the pan inside. Bake the cake for about 50 minutes or until it passes the toothpick test. A toothpick inserted in the center of the cake should come out clean.

7. Preparing the glaze: While the cake cools, you can prepare the glaze. In a small pot, melt the cooking chocolate over low heat, stirring constantly. Once the chocolate is melted, add the condensed milk and mix well until smooth. Allow the glaze to cool slightly.

8. Finishing the cake: Once the cake has completely cooled, pour the chocolate glaze on top. Leave the cake in the fridge to allow the glaze to set, then cut into slices and serve.

Serving suggestions: This chocolate and coconut cake is delicious served alongside a scoop of vanilla ice cream or with a dollop of whipped cream. You can also add some fresh fruits, such as raspberries or strawberries, for an even more flavorful combination.

Tips and variations: If you are a fan of stronger flavors, you can add a few drops of vanilla or rum essence to the batter. You can also experiment with different types of chocolate for the glaze: milk chocolate, white chocolate, or even dark chocolate, depending on your preferences.

Frequently asked questions:

- What can I do if I don't have coconut flakes? You can substitute the coconut with ground almonds or hazelnuts to add a different texture and flavor to the cake.
- How can I store the cake? It keeps well in the fridge, in an airtight container, for up to 5 days.
- Is this cake suitable for vegans? Unfortunately, the recipe contains eggs and butter, but you can experiment with vegan substitutes to create a suitable version.

The calories in the chocolate and coconut cake vary depending on the servings, but on average, a slice contains about 250-300 calories. This cake not only satisfies the sweet tooth but also offers nutritional benefits due to its ingredients.

I wish you success in making this delicious cake! Don't forget to enjoy every step of cooking and share the result with your loved ones. Bon appétit!