Chocolate coconut cake
very easy
75 mins
75 mins
Ingredients
- 200 g Dark chocolate coating
- 1 can(s) (400 ml) Coconut milk
- 1 TABLESPOON Cocoa powder
- 250 soft butter
- 200 g Sugar
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 300 g Flour
- 2 heaped Tsp baking powder
- 7-10 Tbsp Salt
- 100 g Coconut flake
- 100 g Whole milk couverture
- 1 cube (approx. 25 g) Coconut oil
- 7-10 Tbsp Grease
Directions
- 1
Chop 50 g dark chocolate coating. Heat 125 ml coconut milk, add couverture and cocoa, stir everything until the chocolate has melted. Leave to cool slightly. Cream butter with sugar and vanilla sugar.
- 2
Separate the eggs, stir the egg yolks into the buttercream one after the other. Mix flour and baking powder, alternately stir in 150 ml coconut milk briefly. Beat egg whites with 1 pinch of salt until stiff. Fold in 2-3 portions.
- 3
Cut the dough in half.
- 4
Fold the grated coconut and 125 ml coconut milk under one half of the dough. Fold the chocolate milk under the other half of the dough. Place 2 tbsp. dark dough in the middle of a greased springform pan (26 cm Ø). Place 2 tablespoons of white dough in the middle of the springform pan.
- 5
Repeat the process with dark and light-coloured dough until the dough is used up. Always put the dough in the middle of the already filled dough, do not spread it. Tap the mould several times to ensure that the dough is better distributed in the mould.
- 6
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes (stick test). Remove and let cool on a cake rack.
- 7
Chop 150 g dark chocolate and milk chocolate. Melt together with coconut oil over a warm water bath. Remove the base from the mould. Coat with approx. 3/4 couverture, let it drain. Place on a cake plate and let the couverture set.
- 8
Warm the remaining chocolate coating again slightly if necessary. Spoon it onto the cake in a spiral shape. Allow to set.
Nutrition Facts
450 kcal
37 g
30 g
6 g
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