Creamy chocolate coconut cake

Chocolate Coconut Cream Cake

This creamy chocolate cake with coconut cream is a perfect choice for any festive occasion. Imagine a soft, moist dark chocolate base harmoniously blending with a rich, aromatic coconut cream. This delight is not only a treat for the taste buds but also a true visual feast, with coconut flakes adding a touch of elegance. It's perfect for birthdays, holidays, or simply to add a bit of sweetness to ordinary days.

Preparation time: 30 minutes
Baking time: 28 minutes
Total time: 1 hour
Servings: 10

Ingredients:

For the chocolate base:
- 113 g unsalted butter (at room temperature)
- 397 g granulated sugar
- 113 g dark chocolate (melted)
- 4 eggs
- 106 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 240 ml coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract

For the coconut cream:
- 120 g butter
- 14 g flour
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon coconut milk
- A pinch of salt
- 227 g powdered sugar
- 190 g cream cheese

Preparation:

1. Preheat the oven to 180°C. Prepare a 22 cm round cake pan by lining it with parchment paper. Grease with a little butter on the paper to ensure easy release of the cake.

2. In a large bowl, add the room temperature butter and granulated sugar. Mix with an electric mixer on medium speed until the mixture becomes a fluffy, light-colored foam. This step is crucial for achieving an airy base.

3. Melt the dark chocolate in a double boiler, stirring constantly until melted. Allow it to cool slightly, then add it to the butter and sugar mixture. Mix again until well combined.

4. Add the eggs, one at a time, mixing well after each addition. This step will ensure good emulsification, resulting in a fluffy and delicious batter.

5. In another bowl, combine the flour, baking soda, baking powder, and salt. This mixture of dry ingredients will add structure to the base.

6. In another vessel, mix the coconut milk with the coconut extract and vanilla extract. These flavors will enhance the cake's taste.

7. Add the dry ingredients to the butter mixture, alternating with the wet coconut milk mixture. Start and end with the dry ingredients. Mix gently until everything is well combined.

8. Divide the batter into two or three equal parts, pour it into the prepared pan, and level it with a spatula. Bake the layers in the preheated oven for 26-28 minutes, or until they pass the toothpick test. Let the layers rest in the pan for 10 minutes, then remove them to a wire rack to cool completely.

9. Meanwhile, prepare the coconut cream. In a bowl, mix the butter with the flour, coconut extract, vanilla extract, coconut milk, and a pinch of salt. Mix until the mixture becomes smooth. Add the powdered sugar and cream cheese, continuing to mix until it becomes a smooth and creamy frosting.

10. Assemble the cake: place the first layer on a serving platter, spread a generous layer of coconut cream on it, then add the second layer. Cover the cake with the remaining cream, leveling it with a spatula for a uniform appearance.

11. Decorate the cake with large coconut flakes for added texture and an attractive look. Let the cake chill in the refrigerator for a few hours (or ideally overnight) to allow the cream to set and the flavors to meld.

12. Slice and serve with joy! This cake is delicious alongside a cup of warm coffee or a fragrant tea.

Helpful tips:
- Use high-quality chocolate for a more intense flavor.
- Ensure that the ingredients are at room temperature for a uniform texture.
- The cake can be customized with fresh fruits like raspberries or strawberries for a touch of freshness.

Calories and nutritional benefits:
This chocolate coconut cake is a delicacy, so moderate consumption is essential. Coconut flour contains fiber and healthy fats, while dark chocolate is rich in antioxidants. A serving of cake (about 1/10 of the cake) has around 350-400 calories, depending on the amount of cream used.

Frequently asked questions:
1. Can I substitute cream cheese with something else?
Yes, you can use mascarpone or a vegan alternative if you prefer.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the recipe by 20-30% or use chocolate with a higher cocoa content.

3. Can the cake be frozen?
Yes, the cake can be frozen, but it's recommended to slice it and wrap it well to prevent freezer burn.

Possible variations:
- Add ground nuts to the batter for a crunchy texture.
- Replace coconut extract with almond flavor for a different note.
- Experiment with different types of chocolate, such as white chocolate or milk chocolate.

The creamy chocolate coconut cake is more than just a dessert; it is a culinary experience that will bring smiles to the faces of your loved ones. Dare to try it and savor every slice!