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Chocolate-coconut cake: a fluffy sponge, a coconut layer and a delicate chocolate cream

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Chocolate-coconut cake: a fluffy sponge, a coconut layer and a delicate chocolate cream recept

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  • Easy to prepare
  • 16 portions
  • 90 minutes
Jan, 16. 12. 2025

The chocolate-coconut cake according to the traditional recipe is one of the most popular homemade desserts. The combination of a moist cocoa sponge, a dense coconut filling and a delicate chocolate cream makes it a dessert that won’t stay on the table long. The recipe is tried-and-true, well balanced in flavor and perfect for celebrations, holidays and ordinary Sunday baking.

 

For 16 portions

Ingredients

Cocoa sponge:

Coconut filling:

Chocolate cream:

To finish:

Preparation procedure

  • Cocoa sponge Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt into stiff peaks. Gradually add the sugar and whisk until a firm, glossy foam forms. Whisk in the yolks, hot water and oil. Sift the flour, cocoa and baking powder and gently fold into the batter. Spread the batter on a baking sheet lined with parchment paper (approx. 30 × 40 cm). Bake at 180 °C for about 20–25 minutes. Let cool, remove the parchment paper and spread a thin layer of tart jam over the sponge.
  • Coconut filling Pour the milk into a pot, add the sugar and the solid fat. Heat until the fat has completely melted. Stir in the grated coconut and briefly cook. While still warm, spread the mixture evenly over the sponge with jam. Let cool and set.
  • Chocolate cream Beat the eggs with the sugar over a double boiler until a thick, pale mixture forms. Add the cocoa and broken chocolate and stir until the chocolate has completely melted. Let cool to room temperature. Beat the butter until creamy and gradually beat in the egg-chocolate mixture. Spread the cream over the set coconut layer and smooth.
  • Finishing Let the dessert chill for at least 20–30 minutes so the cream firms up. Pour over the chocolate glaze. After it has fully set, cut into slices and serve.

Total preparation time: approx. 90 minutes

Number of servings: 16–20 slices depending on size

Conclusion

This chocolate-coconut cake is one of the classics that never disappoint. The moist sponge, coconut layer and delicate chocolate cream create a perfectly balanced dessert suitable for festive occasions as well as everyday treats. The cake develops its best flavor after 12 hours of resting, when the layers meld beautifully.

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