Coconut cake

Goodies for carolers: Coconut and chocolate cake

During the holiday season, when carolers appear with their joyful melodies, there is nothing more pleasant than welcoming them with a delicious dessert that will delight their taste buds. So, I invite you to prepare a coconut and chocolate cake, perfect to be enjoyed alongside a glass of warm milk or a fragrant tea. This dessert is not only easy to make but also offers a combination of textures and flavors that will make you fall in love with it.

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Number of servings: 8-10

Necessary ingredients:
- 3 large eggs
- 200 g sugar
- 200 g flour
- 1 cup of milk (about 250 ml)
- 50 g grated coconut
- 1 packet of vanilla essence
- 100 g diced Turkish delight
- 100 g raisins
- 1 packet of hot chocolate powder (or 2-3 tablespoons of cocoa)
- 1 pinch of baking powder
- A pinch of salt

Recipe preparation:

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the eggs and milk are at room temperature, as this will help achieve a fluffier texture for the cake. You can also opt for fresh coconut if you have it on hand for a more intense flavor.

2. Beating the egg whites: In a large bowl, add the egg whites from the 3 eggs and a pinch of salt. Use an electric mixer to beat the egg whites until they become frothy, forming soft peaks. This step is essential for obtaining a fluffy and airy cake.

3. Adding the sugar: While continuing to mix, gradually add the sugar, one tablespoon at a time. Keep mixing until the sugar completely dissolves and the mixture becomes glossy and firm.

4. Incorporating the yolks and milk: Add the yolks one at a time, mixing well after each addition. Then, gradually pour in the milk into the mixture, mixing until everything is well combined.

5. Combining the dry ingredients: In another bowl, sift the flour together with the baking powder and grated coconut. Add the flour mixture to the bowl with the eggs, mixing gently with a spatula or wooden spoon. Be gentle with the batter to avoid losing the incorporated air.

6. Adding the flavors: Incorporate the vanilla essence and the cocoa mixture (or hot chocolate powder) into the batter. Mix gently to achieve a uniform composition.

7. Adding the complementary ingredients: Enrich the batter with the raisins and diced Turkish delight, mixing carefully to distribute them evenly throughout the mixture.

8. Preparing the pan: Preheat the oven to 180°C (medium heat). Grease a loaf pan with butter or oil and sprinkle a little flour to prevent sticking. You can also use parchment paper for added ease.

9. Baking the cake: Pour the batter into the pan, making sure to level it. Place the pan in the preheated oven and bake the cake for 40-45 minutes or until it turns golden and passes the toothpick test – meaning, when inserted in the center, the toothpick should come out clean.

10. Cooling and serving: Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. It can be served plain or dusted with powdered sugar for a festive look.

Practical tips:
- Vegan option: If you want a vegan version, you can replace the eggs with 80 g of banana puree or 4 tablespoons of soy yogurt. The milk can be replaced with almond or soy milk.
- Recipe variations: Instead of coconut, you can add dried fruits or walnuts to change the flavor profile. You can also replace the raisins with dried cranberries for a tangier taste.
- Serving: This cake pairs wonderfully with a scoop of vanilla ice cream or warm chocolate sauce. It can also be accompanied by a cup of fruit tea or spiced mulled wine.

Calories and nutritional benefits:
A serving of coconut and chocolate cake has approximately 250 calories, depending on the ingredients used. Coconut provides fiber and healthy fats, while raisins are an excellent source of antioxidants and vitamins.

Frequently asked questions:
- Why did my cake turn out dense?: Make sure you beat the egg whites sufficiently and added the dry ingredients gradually without overmixing.
- Can I use whole wheat flour?: Yes, but this may change the texture of the cake, making it denser. I recommend using a combination of white and whole wheat flour for optimal results.

Now that you have all the steps in front of you, it's time to start cooking! This coconut and chocolate cake will surely be a joy for carolers and will bring smiles to the faces of your loved ones. Enjoy!