Coconut and chocolate cake

Coconut and Chocolate Cake: a delight that combines the fluffy texture of the base with a velvety coconut cream and a chocolate glaze that will make you fall in love. This recipe is perfect for any occasion, whether it's a family celebration or just a pampering evening. Let's discover together how to transform simple ingredients into this wonderful cake!

Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients

For the base:
- 3 eggs
- 100 g sugar
- a pinch of salt
- 3 tablespoons of cornstarch
- 3 tablespoons of wheat flour
- 2 tablespoons of semolina
- 1 tablespoon of cocoa powder
- 2 tablespoons of oil
- 1 teaspoon of baking powder

For the cream:
- 1 packet of vanilla pudding
- 400 ml milk
- 4-5 tablespoons of sugar
- 100 g butter, at room temperature
- 100 g coconut
- 1 teaspoon of vanilla essence

For the glaze:
- 100 g dark chocolate
- 2-3 tablespoons of milk
- 1 tablespoon of butter

Step by Step

1. Preparing the bases

Start by preheating the oven to 160°C. Choose a 20x22 cm baking tray and line it with parchment paper. This step is essential to prevent the cake from sticking to the tray.

In a large bowl, beat the eggs together with the sugar and a pinch of salt for about 10 minutes, until you obtain a fine and glossy cream. This stage is crucial, as the incorporated air will make the base fluffy and airy.

Sift together the flour, cornstarch, semolina, cocoa powder, and baking powder. These dry ingredients will provide structure to the bases. Gradually incorporate the mixture of dry ingredients into the egg cream, gently folding with a spatula to avoid losing air.

Finally, add the oil and mix again, ensuring everything is well combined. Pour the composition into the prepared tray and bake on low heat for 35 minutes. Don’t forget to do the toothpick test, and if the base sinks a little, don’t worry; it’s perfectly normal for an airy base.

2. Preparing the coconut cream

In a double-bottomed pot, add the cold milk, pudding powder, and sugar. Place it over medium heat and stir continuously. When the mixture starts to boil, add the coconut and keep stirring until it thickens. This cream will have a fine texture and a delicious coconut flavor.

Once the pudding thickens, transfer the pot to another container with cold water, stirring to speed up the cooling. When the pudding is just slightly warm, add the butter and vanilla essence, mixing vigorously to obtain a smooth cream.

3. Assembling the cake

After the base has cooled, carefully peel the parchment paper from the sides. Invert the base onto a platter or a wooden board. Spread the coconut cream evenly over the cooled base, leveling it well on the surface for a uniform appearance.

4. Preparing the chocolate glaze

In a small saucepan, melt the dark chocolate together with the milk and butter, stirring constantly to avoid burning. Once melted, let the glaze cool slightly before pouring it over the coconut cake. This will add a chocolate note that perfectly complements the coconut flavor.

5. Cooling and portioning

After spreading the glaze, refrigerate the cake for a few hours. This step will allow the glaze to set and perfectly combine with the coconut cream. Use a sharp knife to slice the cake, ensuring each piece has that wonderful combination of textures.

Practical Tips

- Ingredients: Use fresh eggs for optimal results. Also, make sure the butter is at room temperature for easy incorporation into the cream.
- Gluten-free option: You can replace the wheat flour with a combination of gluten-free flour and cornstarch to make this cake suitable for people with gluten intolerance.
- Customization: If you like white chocolate, you can use a white chocolate glaze instead of dark. The coconut flavor will combine wonderfully with the sweetness of white chocolate.

Nutritional Benefits

This coconut and chocolate cake is not only delicious but also offers some nutritional benefits. Coconut is a good source of fiber and healthy fats, which can support heart health. Additionally, cocoa contains antioxidants that can contribute to overall well-being.

Frequently Asked Questions

- How long can the cake be stored? The cake keeps well in the fridge for 3-5 days, covered with plastic wrap or stored in an airtight container.
- Can I use other flavors? Absolutely! You can experiment with different flavors, such as almond or orange essence, to give a unique twist to the cake.
- What drinks pair well with this cake? A cup of black coffee or a fruit tea pairs perfectly with the sweetness of the cake. Also, a glass of cold milk is a classic choice.

Conclusion

Coconut and chocolate cake is a dessert that not only delights the taste buds but also brings joy to loved ones. This simple and quick recipe can quickly become a family favorite. I encourage you to try this recipe, play with the ingredients, and customize it to your taste. And when you enjoy a slice, don’t forget to share this joy with your loved ones!