I made this chocolate and coconut cake at the end of the year for a family event. It may not look impressive, but it has an intense chocolate and coconut flavor. From experience, I found it a bit sweet for my taste, but it was appreciated by those who prefer rich desserts. The preparation is quite straightforward, and the base is made quickly, without complicated steps.
Quick Info
Total time: approx. 3-4 hours (including cooling and assembly)
Preparation time: about 1 hour
Baking time: 40 minutes
Servings: 10-12
Difficulty: medium
Type: cake for special occasions, especially when you have time to make it in stages
Ingredients
Base:
- 400 g flour
- 1 packet baking powder
- 200 g sugar
- 3 eggs
- 2 cups milk
- 1 cup oil
- 3 tablespoons cocoa
Caramel syrup:
- 3 tablespoons sugar
- 500 ml water
Creams:
- 300 g milk chocolate
- 200 ml liquid cream (for whipping)
- 150 g coconut
- 1 box mascarpone (approx. 250 g)
- 50 ml coconut liqueur
- 50 g butter
- 100 g powdered sugar
Decoration:
- 100 g milk chocolate
- coconut
- colored dragees
- dark chocolate flakes
- chocolate coins
Preparation method
1. Preparing the base
Preheat the oven to medium temperature (approx. 180°C). In a large bowl, mix the eggs with the oil, sugar, and milk until you get a smooth liquid. Incorporate the flour mixed with the baking powder. Do not beat too much, just enough to avoid lumps. Line a round baking pan (about 26 cm) with parchment paper. Pour almost all of the mixture, leaving a few tablespoons (about 4-5 tablespoons) aside. In the remaining mixture, add cocoa, mix, and pour over the base in the pan. With a skewer or knife, draw a few lines for a slight marbled effect. Place in the oven on the middle rack. Bake for 40 minutes or until a toothpick comes out clean. Remove the base and let it cool completely.
2. Caramel syrup
Put 3 tablespoons of sugar in a small saucepan over heat. Let it caramelize, do not stir until it starts to turn brown. Pour all the water (500 ml) at once – it will sizzle, be careful of the steam. Mix well over low heat until all the melted sugar becomes a clear syrup. Remove from heat and let it cool.
3. Chocolate cream
In a bowl, heat the liquid cream over steam. When hot, remove from heat and add the broken pieces of milk chocolate. Stir until completely melted. Refrigerate the mixture to cool well. When cold, mix until creamy. Incorporate a quarter of the mascarpone, mix gently, and refrigerate.
4. Mascarpone and coconut cream
Mix the soft butter with the powdered sugar until fluffy. Gradually add the remaining mascarpone and coconut liqueur. Finally, add the coconut, and mix well. You will get a thick cream. Place it in the refrigerator.
5. Assembly
Cut the completely cooled base into three equal layers as much as possible. Use the same baking pan for assembly – it’s safer that the cake will hold well. Place the first layer (usually the top side) in the pan. Soak it with the caramel syrup. Spread the mascarpone and coconut cream over it. Place the second layer of base, soak it, and cover with the chocolate cream. Cover with the last layer of base, soak again. Refrigerate the cake overnight or for at least 3-4 hours.
6. Finishing and decoration
Carefully remove the cake from the pan. Melt the milk chocolate in a bain-marie or microwave (being careful not to burn it). Pour the glaze gently over the cold cake. Decorate with coconut, dragees, chocolate flakes, and coins to taste. Leave it in the fridge until the glaze hardens.
Why I make this recipe often
This cake is rich, filling, and easy to adapt to what you have at home. For larger events, it works well because it lasts a day or two in the fridge and is quite stable when cut. I love the combination of coconut and chocolate, even though it is a bit sweet for my taste – but that can be adjusted.
Tips and variations
Tips
- Do not overbeat the base mixture to keep it airy.
- If you want to reduce the sweetness, you can decrease the sugar in the base or creams.
- The caramel syrup should not be too thick, otherwise it will make the base too soggy.
- Let the cake sit in the fridge for a few hours before serving to stabilize the creams.
Substitutions
- You can use vegetable whipped cream instead of liquid cream if you can't find any.
- Mascarpone can be replaced with cream cheese, but the taste will be slightly different.
- Coconut liqueur can be omitted or replaced with a little vanilla extract if you don't have it.
Variations
- If you don’t want two creams, you can make just one, either based on mascarpone with coconut or just chocolate.
- The base can also be baked in a rectangular pan, then cut into three if you don’t have a round pan.
Serving ideas
- It can be cut into thick slices, pairs well with black coffee.
- Extra coconut can be sprinkled on top just before serving for texture.
Frequently asked questions
1. Does the base need to be completely cold before cutting?
Yes, otherwise it will crumble and the creams will melt on a warm base.
2. What kind of liquid cream is used for the cream?
Liquid cream for whipping (minimum 30% fat).
3. Can I omit the coconut liqueur?
Yes, you can omit it or swap it for vanilla extract. It does not affect the consistency of the cream.
4. If I don’t have milk chocolate, can I use dark chocolate?
You can, but the taste will be more intense and less sweet. Adjust the sugar to your preference.
5. Can I freeze the cake?
I do not recommend it; creams with mascarpone and whipped cream do not freeze well.
Nutritional values
Approximately, a slice (out of 12) has around 400-450 kcal. The cake is high in fats (butter, cream, mascarpone), carbohydrates (sugar, flour), and moderate proteins (from eggs and cheese). The proportions are approximate: 40% carbohydrates, 50% fats, 10% proteins. It is a rich dessert, suitable for occasions, not for daily consumption.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 3 days. Reheating is not recommended. The base and creams soften but do not degrade too quickly. If you need to transport it, make sure the cake is well chilled. Freezing is not recommended.
Quick Info
Total time: approx. 3-4 hours (including cooling and assembly)
Preparation time: about 1 hour
Baking time: 40 minutes
Servings: 10-12
Difficulty: medium
Type: cake for special occasions, especially when you have time to make it in stages
Ingredients
Base:
- 400 g flour
- 1 packet baking powder
- 200 g sugar
- 3 eggs
- 2 cups milk
- 1 cup oil
- 3 tablespoons cocoa
Caramel syrup:
- 3 tablespoons sugar
- 500 ml water
Creams:
- 300 g milk chocolate
- 200 ml liquid cream (for whipping)
- 150 g coconut
- 1 box mascarpone (approx. 250 g)
- 50 ml coconut liqueur
- 50 g butter
- 100 g powdered sugar
Decoration:
- 100 g milk chocolate
- coconut
- colored dragees
- dark chocolate flakes
- chocolate coins
Preparation method
1. Preparing the base
Preheat the oven to medium temperature (approx. 180°C). In a large bowl, mix the eggs with the oil, sugar, and milk until you get a smooth liquid. Incorporate the flour mixed with the baking powder. Do not beat too much, just enough to avoid lumps. Line a round baking pan (about 26 cm) with parchment paper. Pour almost all of the mixture, leaving a few tablespoons (about 4-5 tablespoons) aside. In the remaining mixture, add cocoa, mix, and pour over the base in the pan. With a skewer or knife, draw a few lines for a slight marbled effect. Place in the oven on the middle rack. Bake for 40 minutes or until a toothpick comes out clean. Remove the base and let it cool completely.
2. Caramel syrup
Put 3 tablespoons of sugar in a small saucepan over heat. Let it caramelize, do not stir until it starts to turn brown. Pour all the water (500 ml) at once – it will sizzle, be careful of the steam. Mix well over low heat until all the melted sugar becomes a clear syrup. Remove from heat and let it cool.
3. Chocolate cream
In a bowl, heat the liquid cream over steam. When hot, remove from heat and add the broken pieces of milk chocolate. Stir until completely melted. Refrigerate the mixture to cool well. When cold, mix until creamy. Incorporate a quarter of the mascarpone, mix gently, and refrigerate.
4. Mascarpone and coconut cream
Mix the soft butter with the powdered sugar until fluffy. Gradually add the remaining mascarpone and coconut liqueur. Finally, add the coconut, and mix well. You will get a thick cream. Place it in the refrigerator.
5. Assembly
Cut the completely cooled base into three equal layers as much as possible. Use the same baking pan for assembly – it’s safer that the cake will hold well. Place the first layer (usually the top side) in the pan. Soak it with the caramel syrup. Spread the mascarpone and coconut cream over it. Place the second layer of base, soak it, and cover with the chocolate cream. Cover with the last layer of base, soak again. Refrigerate the cake overnight or for at least 3-4 hours.
6. Finishing and decoration
Carefully remove the cake from the pan. Melt the milk chocolate in a bain-marie or microwave (being careful not to burn it). Pour the glaze gently over the cold cake. Decorate with coconut, dragees, chocolate flakes, and coins to taste. Leave it in the fridge until the glaze hardens.
Why I make this recipe often
This cake is rich, filling, and easy to adapt to what you have at home. For larger events, it works well because it lasts a day or two in the fridge and is quite stable when cut. I love the combination of coconut and chocolate, even though it is a bit sweet for my taste – but that can be adjusted.
Tips and variations
Tips
- Do not overbeat the base mixture to keep it airy.
- If you want to reduce the sweetness, you can decrease the sugar in the base or creams.
- The caramel syrup should not be too thick, otherwise it will make the base too soggy.
- Let the cake sit in the fridge for a few hours before serving to stabilize the creams.
Substitutions
- You can use vegetable whipped cream instead of liquid cream if you can't find any.
- Mascarpone can be replaced with cream cheese, but the taste will be slightly different.
- Coconut liqueur can be omitted or replaced with a little vanilla extract if you don't have it.
Variations
- If you don’t want two creams, you can make just one, either based on mascarpone with coconut or just chocolate.
- The base can also be baked in a rectangular pan, then cut into three if you don’t have a round pan.
Serving ideas
- It can be cut into thick slices, pairs well with black coffee.
- Extra coconut can be sprinkled on top just before serving for texture.
Frequently asked questions
1. Does the base need to be completely cold before cutting?
Yes, otherwise it will crumble and the creams will melt on a warm base.
2. What kind of liquid cream is used for the cream?
Liquid cream for whipping (minimum 30% fat).
3. Can I omit the coconut liqueur?
Yes, you can omit it or swap it for vanilla extract. It does not affect the consistency of the cream.
4. If I don’t have milk chocolate, can I use dark chocolate?
You can, but the taste will be more intense and less sweet. Adjust the sugar to your preference.
5. Can I freeze the cake?
I do not recommend it; creams with mascarpone and whipped cream do not freeze well.
Nutritional values
Approximately, a slice (out of 12) has around 400-450 kcal. The cake is high in fats (butter, cream, mascarpone), carbohydrates (sugar, flour), and moderate proteins (from eggs and cheese). The proportions are approximate: 40% carbohydrates, 50% fats, 10% proteins. It is a rich dessert, suitable for occasions, not for daily consumption.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 3 days. Reheating is not recommended. The base and creams soften but do not degrade too quickly. If you need to transport it, make sure the cake is well chilled. Freezing is not recommended.