Coconut and chocolate cake

Coconut and Chocolate Cake - a dessert that brings joy and nostalgia in every bite. This recipe, with a perfect blend of dark chocolate and sweet coconut, is ideal for any occasion, whether you are celebrating a special moment or simply want to indulge yourself. Let’s embark together on the preparation of this simple yet delicious dessert!

Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients

- 200 g dark chocolate (ideal for a pleasant contrast with the sweetness of coconut)
- 150 g sugar (you can adjust the amount to your preference)
- 60 g melted butter (for added flavor and creamy texture)
- 3 eggs (make sure they are at room temperature for better whipping)
- 200 g coconut (preferably large flakes for a more interesting texture)
- 100 g raisins (soaked in warm water to become juicy)
- 3 tablespoons flour (this helps bind the mixture)

Recipe Story

Coconut and chocolate cake has become a favorite among many homemakers, being an excellent choice due to its simplicity. Coconuts, a versatile ingredient, have been used for centuries in various sweet dishes. Chocolate, on the other hand, is a symbol of indulgence and joy. Together, they create a dessert that not only delights the taste buds but also brings smiles to the faces of loved ones.

Step by Step

1. Preparing the Pan
Start by preparing a baking pan. Cut a piece of parchment paper and place it in the pan, making sure to leave an edge to easily remove the cake later. This detail is essential for achieving a beautiful and easy-to-portion cake.

2. Melting the Chocolate
In a heatproof bowl, place the chopped dark chocolate and set it over a double boiler. Ensure that the water in the pot does not touch the bowl with the chocolate. Stir gently until the chocolate is completely melted and becomes a smooth mixture. You can also use a microwave, but be sure to check it every 30 seconds to avoid burning.

3. Pouring the Chocolate into the Pan
Once the chocolate is melted, carefully pour it into the prepared pan and level it well with a spatula. Place the pan in the refrigerator for about 30 minutes, during which time the chocolate will harden.

4. Preparing the Coconut Mixture
In a large bowl, mix the eggs with the sugar using an electric mixer until the mixture becomes frothy and doubles in volume. It is essential that this step is done correctly, as the incorporated air will make the cake fluffy.

5. Adding the Dry Ingredients
Add the melted butter, coconut, flour, and raisins to the egg and sugar mixture. Gently mix with a spatula, being careful not to lose the airy volume from the eggs. You should achieve a homogeneous and easily pourable mixture.

6. Pouring the Mixture over the Chocolate
After the chocolate has hardened, remove the pan from the refrigerator and carefully pour the coconut mixture over the chocolate. Use the spatula to level it well.

7. Baking
Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake the cake for 25 minutes or until the top becomes golden and the cake is well-baked. A trick to check if it is baked is to insert a toothpick in the middle; if it comes out clean, it’s ready.

8. Cooling and Portioning
Once the cake is baked, let it cool completely in the pan. This will allow the flavors to develop and make portioning easier. After it has cooled, carefully remove the parchment paper and cut the cake into squares or rectangles.

Serving Suggestions

This coconut and chocolate cake pairs perfectly with a scoop of vanilla ice cream or a warm caramel sauce. Another delicious idea is to serve it with a cup of coffee or a fragrant tea, which will enhance the flavors of the dessert.

Possible Variations

If you want to experiment, you can add ground nuts or almonds to the coconut mixture for added texture. You can also replace the raisins with dried cranberries or pieces of candied pineapple for a more exotic note.

Nutritional Information

This cake offers a pleasant combination of carbohydrates, healthy fats from coconut, and proteins from eggs. The coconut flakes provide nutritional benefits, such as fiber and healthy fatty acids. On average, a serving of cake contains about 220 calories, making it a decent choice for a dessert.

Frequently Asked Questions

- Can I use white chocolate instead of dark chocolate?
Yes, but the cake will be sweeter. Adjust the amount of sugar accordingly.

- How can I store the cake?
Keep the cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for a week.

- Is it suitable for vegans?
You can try replacing the eggs with a mixture of flaxseed and water (1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg) and use dairy-free chocolate.

Now you are ready to start cooking! Enjoy the creative process and the final result - a coconut and chocolate cake that will bring smiles to the faces of your loved ones. Enjoy!