Chocolate coconut cake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 4 Eggs (weight class 3)
  • 125 g Sugar
  • 1 package Vanillin sugar
  • 100 g Flour
  • 100 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 3 TABLESPOONS Coconut liqueur
  • 200 g Milk chocolate
  • 100 g Dark chocolate
  • 500 g Schmand
  • 7-8 TABLESPOONS Coconut liqueur
  • 200 g Sour cherry jam
  • 60 g Coconut flake
  • 1 untreated lime
  • 20 g Coconut Chips
  • 7-10 Tbsp Mint
  • baking paper

Directions

  1. 1

    Separate eggs, beat egg whites and 4 tablespoons of water until stiff. Add sugar and vanillin sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg mass and carefully fold in coconut liqueur. Pour the mixture into a springform pan (26 cm Ø) lined with baking paper at the bottom only and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes.

  2. 2

    Let cool on a cake rack. In the meantime, break the chocolate into pieces. Heat the sour cream while stirring, do not boil and melt the chocolate in it. Put the mixture into a bowl and refrigerate for about 4 hours. Remove the sponge cake from the mould, cut horizontally twice and sprinkle all the bases with coconut liqueur. Heat the jam, spread the two lower cake layers and sprinkle with approx. 15 g grated coconut. Whip the chocolate mixture until creamy in 3-4 minutes. Spread a thin layer of chocolate cream on both bottom cake layers, place on top of each other and cover with the third layer. Put about 5 tablespoons of chocolate cream in a piping bag with a star-shaped spout. Spread the cake with the remaining cream all around. Sprinkle with 30 g grated coconut.

  3. 3

    Heat the jam, spread the two lower cake layers and sprinkle with approx. 15 g grated coconut. Whip the chocolate mixture until creamy in 3-4 minutes. Spread a thin layer of chocolate cream on both bottom cake layers, place on top of each other and cover with the third layer. Put about 5 tablespoons of chocolate cream in a piping bag with a star-shaped spout. Spread the cake with the remaining cream all around. Sprinkle with 30 g grated coconut. Wash the lime, dab dry and cut into wafer-thin slices. Cover the cake with 8 slices and decorate with chocolate tuffs. Sprinkle with coconut chips and remaining coconut flakes. Decorate with mint leaves and remaining lime slices. Makes about 16 pieces

  4. 4

    Wash the lime, dab dry and cut into wafer-thin slices. Cover the cake with 8 slices and decorate with chocolate tuffs. Sprinkle with coconut chips and remaining coconut flakes. Decorate with mint leaves and remaining lime slices. Makes about 16 pieces

Nutrition Facts

KCAL
350 kcal
CARBS
39 g
FATS
17 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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